There is a coarse-meated sausage, lightly smoked, from the Jura, called morteau, after the name of the town where it is made. It is about eight inches long and is held together with a small wooden skewer. Braised in Beaujolais or the red wines of the district, it is served with a hot potato salad as an entree or a supper dish. I know of few sausages to equal it when it is prepared in this manner.
