Time | Servings | Difficulty |
---|---|---|
01:00 | 4 | Average |
Introduction
To share
Brioche sausage is, in my opinion, much more delicious than brioche sausage. The softness of a brioche that includes a smoked Morteau sausage is incomparable. It’s a Lyon specialty and emblematic of bistro cuisine and a recipe that needs to be prepared in advance because of the brioche, but it’s worth it.
The extra thing:
- Serve warm with a salad
- Serve in small slices for an aperitif
Need a salad bowl or a cake tin?
Ingredients
1 Morteau sausage | |
200 g flour | |
15 g sugar | |
5 g baker’s yeast déshydratée | |
0.5 cc salt | |
1 egg yolk | |
2 egg | |
80 g unsalted butter il doit être très mou |
Instructions
1
|
In a bowl, combine the flour, baking powder, sugar and salt. Add the 2 eggs one by one, mixing well to obtain a homogeneous mixture.
Knead the dough for 5 to 10 minutes by hand or using a robot equipped with a hook. |
2
|
Incorporate the soft butter, and knead the dough for 5 min. Cover the bowl with a clean cloth, and let the dough rise at room temperature for about 30 min.
|
3
|
Knead the dough for 5 minutes, then wrap it in a not too tight plastic cling film, and let stand for at least 2 hours in the refrigerator.
|
4
|
Bring a large volume of water to a boil in a saucepan and cook the Morteau sausage for 20 minutes.
Remove the skin from the sausage and set aside in a colander. Dry the sausage well with a paper towel. |
5
|
Grease and flour a cake tin and preheat the oven to 180 ° C.
|
6
|
Using a rolling pin, roll out the dough on the work surface, in a large rectangle a little longer and 3 times as wide as the sausage. Place the sausage in the center. Fold the edges of the dough and weld the edges while pressing. Arrange this in the cake tin.
Using a brush, brush the egg yolk mixed with 1 tablespoon of water on top of the brioche. |
7
|
Bake for 40 minutes.
Reserve on a rack, unmold and serve. |
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