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Vive la saucisse!

My poor non French people,
 
You can’t know how hard it is for a Parisienne to live in California like I do. 
Imagine, living in a place where everybody is smiling all the time! Where people actually say hello and “have a good day” in the shops or at the restaurant! I was so shocked when I first moved to LA that I thought people were actually making fun of me and were laughing in my back. Why couldn’t they just groan and look depressed as any good and sensible Français would ?
 
But there’s worse here.
The weather.
Sun sun sun! Always sun! Quelle horreur !
How can a decent human being live without rain? There are so many incredible meals you can’t have if the weather is good…
 
That’s why I clapped my hands and beamed with joie when the sky suddenly turned gray last week.
Another great occasion to watch Les Parapluies de Cherbourg!
And… to cook Saucisse de Morteau. 

 

Saucisse de Morteau aux Lentilles du Puy

 

1 saucisse de Morteau
8 oz bacon
1 sliced oinion
1 onion on which you nail 4 cloves
3 carotts
1 cup lentilles du Puy
2 cups water
Laurel, Thyme, salt and pepper

 
Saucisse de Morteau is a smoked pork sausage which is made in Franche Comté, in the East of France. 
Actually, a real Saucisse de Morteau has to be made in Morteau or in its area. There’s a protection on the name, as there are Appelation d’Origine Controlée for Bourgogne or Beaujolais. 
 
You don’t mess with the Morteau: it has to be smoked with a special wood in special traditional houses. And people coming from Franche Comté venerate it as a national treasure. 
Take my friend Deborah for example: whenever you invite her, she comes with her saucisse. It’s odd, but it’s good!
 
 
 
It’s very hard to find a real Morteau Sausage in the US (unless Deborah comes to visit you from France, of course), but I’m so happy I’ve found a very good one made here.
 
Now the other magical element of this recipe, is a little bit easier to find. 
Lentils.

Des lentilles, oui, mais des lentilles du Puy! These green lentils come from l’Auvergne, in South Center France. These French and perfect vegetables are loved by chefs and nutritionists aussi because of their great taste and healthy gifts. It’s full of protein, fibers, and minerals.
Et c’est bon !

 

 

  • Dice the onion, and cut the bacon in petits lardons.
  • Have them sweat for a while in a big pot, with some olive oil and/or butter.



 

  • When they are soft and melting like the heart of a teenage girl, add the diced carrots.
  • Make sure they have time to meet and chat a little, and then introduce them all to their new friends, the lentils.


 

  • Pour them in the pot, add enough water to cover them all
  • Salt, pepper, 3 leaves of laurel, the oinion and the cloves
  • Bring to a boil, and then let simmer for 30 minutes.
  • Then add the sausage. (make small holes in it with your fork before so it doesn’t explode)


Cover, let sim for 30 minutes… and Enjoy!
 

Allez, bon appétit les amis!


PS:  
Ok, it’s not very diet, but it’s a great healthy source of energy!
Did you know that there was actually a Saucisse de Morteau on the Tour de France, last year? It even passed the peloton! 

See Lance, why didn’t you just have Morteau for breakfast…

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3 Comments On This Topic
  1. Caroline Mitchell posted
    December 21, 2014 at 2:15 am

    Cecile bonsoir.
    Machine a pain toute neuve cherche foyer accueillant.
    cm@caroline-mitchell.com

  2. Patrick posted
    July 27, 2016 at 7:32 pm

    Hello,

    Can you please tell me the name of the Motreau style sausage that you used , thank you!

    • Cecile Delarue posted
      September 13, 2016 at 9:09 pm

      I used one that I used to be made by the Fabrice Délices in the US, but unfortunately they don’t anymore.


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