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Roaming the aisles of Monprix in Cannes this summer, I happened to see a good variety of French sausages.

Having room in my suitcase for only one pack, I decided to buy Saucisses de Montbéliard for €5.40. It has the IGP — Indication Géographique Protégée — label.

Saucisses de Montbéliard are a speciality of the Franche-Comté region and originated in the ancient city of that name located in the départment of Doubs.

My better half thought they were hot dogs, but they are proper sausages. They have a light, smoky taste and an unctuous texture, to say the least. And they would have fit neatly into hot dog buns.

It was certainly too hot to make a traditional casserole or stew with them, and as we wanted the sausage to be the star on the plate, we had them with a slice of baguette.

Mine were made in Morteau, another city in Doubs, known for its sausage.

The Franche-Comté region is mountainous (the Jura range) and located near Switzerland. As one would expect, all sorts of wonderful sausage and cheese come from there.

There is also a Saucisse de Morteau. As with the one from Montbéliard, it is smoked in a traditional tuyé farmhouse. Regions of France has a photo of one and explains (emphases in the original):

The Tuyé farmhouse is a rare but extremely traditional house existing in Franche-Comté. It may be the only region in France to have such a regional house type. The Tuyé property was originally the house of mountain farmers or breeders.

The name of the house, Tuyé house, originates from the name of the massive chimney taking place in the main room that was used to heat the house obviously but also to cure meat in smoke. Ham and various sausages were smoked in the furnace for weeks, sometimes for months.

Outside, the traditional Franche-Comté tuyé house is massive. This is explained by the original need to provide a shelter for both human beings and the animals. Winters in this foremost mountainous region are cold and long.

Another Regions of France page explains the difference between the Morteau and the Montbéliard. With regard to the latter:

The Montbeliard sausage is also smoked in a tuyé using different types of wood, bringing additional flavours to this Franche-Comté gastronomic product. In France, the Morteau sausage is the greatest rival of this very tasty product.

These sausages are outstanding when cooked soaking in milk with potatoes (the French way!) or accompanied with vegetables as bacon, cabbage, carrots, leeks + garlic, onion, thyme or bay leaves.

A traditional way to prepare the saucisse de Morteau is to first cook some potatoes in a pan filled with half milk and half water. Add sausages in the pan and cook for one hour and a half… Then drain the water and the milk. It’s gorgeous and tasty and will indulge your taste buds.

Some people make their own saucisses de Montbéliard. This short video shows what is involved:

If you are in a self-catering situation in France, these sausages are definitely worth buying. And, no, you don’t need to casserole them, just reheat them in a pan for several minutes until warmed through. (Monoprix’s come already cooked.)

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