Hungarian sausages soups like Jókai bableves, in meat stews, in some goulash soup variations, pastry dishes and even salads. The smoked sausages may contain bacon, ground pork, beef, boar or lamb, paprika, salt, garlic, black pepper, allspice, white pepper, caraway, nutmeg, zest, marjoram, cayenne pepper, sugar, white wine or cognac. The meat is coarsely ground and salted. If garlic is added, it is mashed in water to produce a slurry and added to the meat along with spices. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place
Morteau sausage in this mountainous region the animals are fattened traditionally. In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust from conifer and juniper within the tuyé. It is not cooked, however, as the combustion is accompanied by a strong current of air. These sausages are guaranteed by the IGP label, which denotes their quality, origin and method of preparation as a regional French specialty. Authentic Morteau has a metal tag as well as a small wooden stick wrapped around the end of the link. Morteau sausage