I remember hearing Monsieur Raymond Blanc sharing his passion for a smoked sausage called Saucisse de Morteau from his region of Franche-Comté, seeing the sausages gently smoked in a cathedral of smoky deliciousness.
In my job I am fortunate to work with some lovely people from around the world, and I was reminiscing with a French colleague about regional French ingredients and I bought up my desire to try the morteau sausage. She offered to procure me a couple of artisanal morteaus to my delight.
I decided to share this treat with my colleagues at a social event as a little Hors d’oeuvre, pan fried triangles of morteau until slightly browned, and then paired with a cube of Comté cheese also from the same region, as a lovely little nibble, and a great combination of smoky, salty and cheesy.
Also pairings to try, a spanish twist with Chorizo and manchego and Bury black pudding and Lancashire cheese. Keep it simple this festive season and serve up some lovelysimple ingredients to your family and friends. Foil wrapped orange and pineapple optional.
