Montbéliard Winter Roast – A Hearty Oven Dish with Potatoes, Mushrooms & Sausages

Winter calls for warmth, comfort, and hearty flavors, and this oven-baked dish with Montbéliard sausages, potatoes, and mushrooms has become a staple in my home. Originally, I created it as a side dish for cheese fondue, thinking of those who couldn’t enjoy melted cheese due to intolerance or preference. But it quickly took on a life of its own—loved by everyone, requested again and again, and now a winter classic in my kitchen.

I hope that this effortless and flavorful Montbéliard Winter Roast, brings the same warmth and joy to your table. Try it, and let me know how it turns out!

Ingredients (Serves 4-6)

• 6 saucisses de Montbéliard, cut into 3 pieces each
• 800g potatoes, cut into wedges
• 300g mushrooms (Champignons de Paris), quartered
• 1/2 cup of olive oil
• salt, pepper (to taste)
• 1 tsp oregano (fresh or dried)
• 1 tsp thyme
• 1 tsp rosemary
• Optional: 2 cloves of garlic, crushed

Instructions

1. Preheat your oven to 180°C (350°F).
2. Cut the Montbéliard sausages into 3 pieces each.
3. In a large bowl, mix the potatoes and quartered mushrooms with olive oil, salt, pepper, oregano, thyme, and rosemary. Toss well to coat.
4. Spread everything evenly on a baking tray.
5. Add the sliced sausages on top. They will release their smoky flavor into the vegetables while roasting.
6. Bake for about an hour, stirring and turning the sausages once halfway, until the potatoes are golden and crispy on the edges.
7. Serve hot as a main dish or as a hearty side for a winter meal.

Pairing Suggestions

• Enjoy it on its own with a crisp green salad.
• Serve alongside a cheese fondue for a non-cheese alternative.
• Pair with a glass of white wine from Jura or a light red like Gamay.