Sausage, Montbéliard (x2, Chilled)

The Montbéliard sausage is a traditional smoked sausage from the Jura region of eastern France, rooted in centuries-old charcuterie practices. Made from coarsely ground pork and subtly seasoned with garlic, pepper, and other spices, it is lightly smoked over conifer and juniper wood, giving it a deep, robust flavour and a firm, satisfying texture.

Recognised for its hearty character, the Montbéliard sausage is commonly served with rustic accompaniments like potatoes, lentils, or sauerkraut. Its pronounced taste also pairs well with sharp mustard, pickled vegetables, or regional wines, offering a direct expression of Jura’s culinary heritage.

Basic cooking instructions:

1. Do not pierce the sausage to keep its juices inside.
2. Heat a pot of water until it simmers gently (don’t boil).
3. Cook the sausage in the simmering water for 25–30 minutes.
4. Or, grill it over medium heat for 10–12 minutes, turning often, until warmed and slightly charred.
5. Make sure the sausage’s internal temperature reaches 74°C.
6. Let it rest for a few minutes before serving to keep the juices inside.