Group · Meat
Morteau sausage
Morteau sausage is a sausage from Franche-Comté, cold-smoked in a tuyé (a pyramid-shaped farm chimney) over softwood. The wooden peg at one end is its mark of authenticity, protected by a PGI.
As for nutrition facts: 398 kcal per 100 g, with 36.6 g of fat and 16 g of protein. It contains 2.6 g of salt per 100 g, a consequence of the salting that comes before smoking.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 398 kcal |
| Kilojoules | 1640 kJ |
| Protein | 16 g |
| Carbohydrate | 1,2 g |
| Fat | 36,6 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Iodine7 µg5 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
398 kcal and 36.6 g of fat: it is the richest in this batch. A sausage weighs around 300 g, or nearly 1,200 kcal for the whole piece. It is shared between three or four people, never eaten alone.
Cooking in water removes fat. Poached for thirty minutes in simmering, unsalted water (never boiling, or it would burst), it loses part of its fat into the stock. This is the traditional method, and the most favourable.
2.6 g of salt per 100 g. An 80 g portion provides 2.08 g, or 42% of the daily guideline. Do not salt the cooking water or the potatoes that go with it.
It counts towards the processed meat guideline. 150 g a week, all products combined. A portion of Morteau uses up half of it.
Smoked does not mean cooked. Cold smoking does not cook: it must be cooked before eating, unlike a dry-cured sausage.