Saucisson brioché

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 528
• Protein: 17 g
• Carbs: 41 g
• Fat: 33 g

Ingredients

• 0.7 piece Morteau sausage ( whole )
• 333.3 g Brioche dough ( ready to use )
• 0.7 piece Egg ( beaten for egg wash )
• 13.3 g Wheat flour ( for dusting and the sausage )
• 0.7 piece Lyon cooking sausage optional ( whole )

Instructions

1. Cooking the sausage

   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. Preparing the sausage

   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. Shaping

   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. Proofing and glazing

   Place in a buttered mold. Let rise for 45 minutes at room temperature. Brush the surface with beaten egg for a shiny crust.

5. Baking

   Bake at 180°C. The brioche should be well-puffed and an even golden brown. It should sound hollow when tapped.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator wrapped in a cloth. Reheat in the oven at 150°C to maintain the crust's crispness.