Saucisson brioché
Ingredients
- 0.7 pcMorteau sausage (whole)
- 333.3 gBrioche dough (ready to use)
- 0.7 pcEgg (beaten for egg wash)
- 13.3 gWheat flour (for dusting and the sausage)
- 0.7 pcLyon cooking sausage (whole)
Method
A golden, buttery brioche crust surrounding a juicy sausage. The contrast between the soft bread and the savory meat is sharp, perfectly served with a green salad.
- 1
Submerge the Morteau or Lyonnais sausage in a pot of cold water. Bring to a simmer and cook for 20 minutes without boiling to prevent the skin from bursting.
- 2
Remove the sausage and carefully peel off the skin. Pat it thoroughly dry with paper towels. It must be perfectly dry for the dough to stick.
- 3
Roll out the brioche dough on a floured work surface. Roll the sausage in a little flour, then wrap it in the dough. Seal the edges with a little water.
- 4
Place in a buttered mold. Let rise for 45 minutes at room temperature. Brush the surface with beaten egg for a shiny crust.
- 5
Bake at 180°C. The brioche should be well-puffed and an even golden brown. It should sound hollow when tapped.
Frequently asked questions
How do you get this dish right?
- Flour the sausage well before wrapping it, otherwise the dough will slip and a gap will form during baking.
- Let the saucisson brioché rest for 10 minutes out of the oven so the crumb stabilizes before slicing.
How long does this dish keep?
Keeps for 3 days in the refrigerator wrapped in a cloth. Reheat in the oven at 150°C to maintain the crust's crispness.
