Morteau sausage with a creamy mushroom sauce

Serves 4 people

From Fabien Joly


  • 1 Morteau sausage 400 g
  • 2 shallots
  • 1 smallish glass dry white wine
  • 120 g diced smoked bacon
  • 20 g mushrooms, chanterelle
  • 150 g cream
  • 80 g of grated morbier
  • 2 tablespoon freshly chopped parsley
  • salt and pepper


  1. Cook the sausage in water for around 30mn over a low heat.
  2. Pour a little oil into a pan and gently fry the shallots until transparent.
  3. add the white wine and reduce.
  4. Add the diced bacon and fry until slightly crispy, then the mushrooms.
  5. Season with salt and pepper.
  6. When the mushrooms are nearly cooked add in the cream and simmer for a few minutes.
  7. Slice the sausage and add into the pan, stir, and add in the morbier, which will melt quite quickly.
  8. Garnish with freshly chopped parsley.