Torrée neuchâteloise

A torrée, sometimes called "feux de berger", is a Neuchâtel tradition that consists of preparing a big fire in a pasture and cooking sausages and potatoes in the embers. It’s traditionally done in the Autumn (after the flocks are brought in) but it can be organised at any time of year provided you find a good place.

Ingredients for one person 
1             Neuchâtel sausage IGP
1             Potatoes (i.e. Bintje)
               Cabbage leaves
               Baking paper
               Newspaper
               String
 
Preparation

• Build a big fire and wait for the embers to form.
• Wrap the sausage in the cabbage leaves, wrap very tightly with baking paper and then with two double layers of newspaper. 
• Dip it in water (the newspaper should be really wet) and tie it up with string. 
• Form a hollow in the embers and place the sausage packets inside, cover with embers and press everything down tightly.
• Place fir branches on top to give the sausages the typical forest aroma.
• Let it cook for 50 to 60 minutes.
• Unpack and enjoy.
• The potatoes can be braised (preferably wrapped in aluminium foil) for 20 minutes in the embers.

 
Sausages already prepared for the Torrée can be bought, for example, at the Boucherie Centrale butcheries in La Chaux-de-Fonds, Le Locle and Cortaillod and at the Schneiter butchery in La Chaux-de-Fonds (non-exhaustive list).
 
For the location, the forest rangers recommend choosing an open area away from young trees and surrounding the fireplace with stones. Popular sites include La Robella, Mont Racine, La Sagne, Pouillerel, Mont d'Amin and Pré-Louiset.