Sausage, Montbéliard (x2)

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 retain its natural juices.
2. Bring a pot of water to a gentle simmer (not boiling).
3. Place the sausage in the water and cook for 25–30 minutes at a steady simmer.
4. Alternatively, grill over medium heat for 10–12 minutes, turning occasionally until heated through and lightly charred.
5. Ensure the internal temperature reaches 74°C (165°F).
6. Rest for a few minutes before serving to allow the juices to settle.