This delightful savoury dish combines the rustic charm of thinly sliced potatoes with the rich, smoky flavours of Montbéliard sausage, all wrapped up in a golden, crispy galette. Whether you’re looking for a hearty breakfast option or a satisfying dinner, this recipe is sure to please your taste buds.
Montbéliard sausage celebrates 10 years as a PGI product in 2023
In 2023 the Montbéliard sausage, pride and joy of carniverous Franche-Comté gourmets, celebrates 10 years as a PGI product. But its history goes back much further, right back to when local Gallic tribes mastered the art of salting to preserve meat – Gallo-Roman smokehouses have been found in Mandeure (Epomanduodurum) near Montbéliard.
Often sold in pairs, Montbéliard sausages are slightly curved, with a natural casing around a balanced mixture of lean and fat pork, delicately smoked with resinous wood. Its unique flavour comes from the inclusion of caraway, also called ‘meadow cumin’.
The recipe is still passed on from generation to generation, and modern-day producers are more passionate than ever about the authenticity of the product, from cattle feed manufacturers to pork livestock feed manufacturers, then on to the pig farmers and cured meat producers.
Montbéliard sausage by numbers
- 45% increase in sales volume in 10 years
- 22 Montbéliard sausage manufacturers are members of the Association for the Defense and Promotion of Franche-Comté PGI sausages
- 163 breeders are involved in the sector
- 12-36 hours of smoking in softwood required
- Montbéliard sausages are 15cm long, 25-40mm in diameter and 150g-200g in weight
Potato and Montbéliard sausage galette
- Two cooked Montbéliard sausages
- 500 g Charlotte potatoes
- Grapeseed oil or similar
- Four sage leaves
- Himalayan salt
- Ground black pepper
- Peel and wash the potatoes. Grate them.
- Cut the cooked Montbéliard sausages into thin slices and chop the sage. Add to the grated potato mixture.
- Heat a little grapeseed oil in a frying pan, spread the grated sausage with a skimmer. Cook for six minutes over low heat.
- Using a plate or a flat surface, turn the cake over, heat a little more oil in the pan, place the cake on top and return it to the pan until cooked through.
- Slide the patty onto a plate, then cut it into four pieces. Serve and enjoy with a lamb’s lettuce salad.
Recipe taken from French Property News Magazine.