Traditional Sausage Brioche

A golden-crusted brioche with a soft heart surrounding a smoked sausage. When sliced, steam escapes to reveal firm, juicy meat.

• Prep time: 20 min
• Cook time: 55 min
• Difficulty: Medium
• Calories: 481
• Protein: 15 g
• Carbs: 41 g
• Fat: 29 g

Ingredients

• 333.3 g Brioche dough ( at room temperature )
• 0.7 piece Morteau sausage ( whole )
• 0.7 piece Egg ( beaten for egg wash )
• 13.3 g Wheat flour ( for the work surface )

Instructions

1. Cooking the sausage

   Place the Morteau sausage in a pot of cold water. Bring to a simmer and cook for 20 minutes without piercing the skin to keep the juices in. Drain and let cool slightly.

2. Preparing the sausage

   Peel the skin off the sausage while it's still warm. Pat it dry thoroughly with a paper towel so the dough doesn't slip.

3. Shaping

   Roll out the brioche dough on a floured surface into a rectangle the length of the sausage. Wrap the sausage in the dough, sealing the edges with a bit of water. Place seam-side down in a buttered mold.

4. Glazing and baking

   Brush the top with the beaten egg. Bake at 180°C for 35 minutes. The crust should be a deep golden brown and sound hollow when tapped.

Chef's tips

• Dry the sausage perfectly after peeling it, otherwise the dough won't stick to the meat and a gap will form during baking.
• Let it rest for 10 minutes before slicing so the crumb stabilizes and doesn't collapse.

Storage

Keeps for 3 days in the refrigerator wrapped in a cloth. Reheat gently in the oven at 150°C.