Jean-Louis Amiotte presents Morteau sausage and Comté purée

Jean-Louis Amiotte presented a recipe pairing the protected IGP smoked charcuterie product with Comté cheese-infused mashed potatoes.

The Slow-Simmer Technique for Morteau Sausage

The method demands a strict adherence to traditional preparation. An entire Morteau sausage goes straight into a pot of cold water. Cooks must never prick the casing.

The water comes up gradually to a gentle simmer. That process takes 35 to 40 minutes. A rolling boil is strictly avoided to protect the interior moisture and the distinct resinous wood smoke flavor.

Crafting the Bintje and Comté Purée

While the meat simmers, the side dish demands equal precision. Peeled Bintje potatoes are cut into uniform pieces and dropped into salted cold water. They cook for approximately 20 minutes until tender.

Once drained thoroughly, the potatoes dry briefly in the hot pot. They go through a potato ricer, then blend gradually with a warm mixture of heavy cream, butter, and grated Comté cheese. Salt enters the mix sparingly at the end, as the cheese and sausage already contribute significant flavor.

Sausage Slices Brown in Savagnin Reduction

The cooked sausage rests for a few minutes before slicing. Thick pieces go into a dry pan to brown without added fat. As the meat releases its natural fats and develops color, the pan is deglazed with Savagnin wine.

The wine reduces for one to two minutes, forming a short, smoky, and tart sauce.

Toasted Jura Walnuts Complete the Plating

The final composition brings in Jura walnuts, toasted in a dry pan and coarsely crushed. Each serving receives a spoonful of the Comté purée, the browned sausage slices, a few drops of the Savagnin reduction, the walnut pieces, and extra shavings of Comté.