Morteau sausage rolled brioche
Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise.
After baking, it is served sliced with a Vin Jaune cream sauce.
After baking, it is served sliced with a Vin Jaune cream sauce.
28K 1 4
Last modified on: October 10th 2018
Keywords for this recipe:For 2 sausages brioche, you will need:
- 1
2 Morteaux sausage - 2
2 2⁄3 cups Brioche dough - 3
1 ¾ cup metton cancoillotte - 4
3 tablespoons beaten egg - 5
2 2⁄3 cups Cream sauce with Vin Jaune
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 20 min. | 1 hour 30 min. | 1 hour 25 min. | 3 hours 15 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 45 min.
Wrap 2 Morteaux sausage in a piece of aluminium foil and cook in the oven at 390°F (200°C) for 45 minutes.
Stage 2 - 5 min.
When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
Set aside.
Set aside.
Stage 3 - 5 min.
Roll out 2 2⁄3 cups Brioche dough (low-sugar version) with a rolling pin into a rectangle the same width as your tin or mould.
Stage 4 - 3 min.
Spread 1 ¾ cup metton cancoillotte over the rectangle of brioche dough and press in with your hand to help it stick, or go over lightly with the rolling pin.
Stage 5 - 1 min.
Lay the sausage at one end of the rectangle...
Stage 6 - 1 min.
...and roll up.
Stage 7 - 3 min.
Put the roll in the tin with the "seam" downwards and glaze the top.
Stage 8 - 1 hour 30 min.
Leave in a warm place for about 1 hour 30 minutes to rise.
Stage 9 - 2 min.
Stage 10 - 40 min.
Bake for about 40 minutes.
Stage 11
Serve one thick slice per person, with a generous dose of Vin Jaune sauce poured over.
Remarks
This recipe covers the whole (or almost) of the Franche-Comté: Morteau sausage from Doubs, cancoillotte from Haute-Saône and Vin Jaune from Jura.
Keeping
Several days in the fridge.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,952 Kcal or 16,546 Kj | 222 gr | 286 gr | 457 gr |
| 198 % | 85 % | 27 % | 69 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 169 Kcal or 708 Kj | 9 gr | 12 gr | 20 gr |
| 8 % | 4 % | 1 % | 3 % |
| Per sausage brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,976 Kcal or 8,273 Kj | 111 gr | 143 gr | 229 gr |
| 99 % | 43 % | 13 % | 35 % |
How much will it cost?
- For 2 sausages brioche : 27.66 €
- Per sausage brioche : 13.83 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Cream sauce with Vin Jaune: You can get more informations, or check-out other recipes which use it, for example: |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Mont d'or in brioche, Brioche feuilletée (flaky brioche), Pains briochés aux raisins, Brioche galette, Brioche Tatin, ... All |
 | Metton cancoillotte: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Franche-Comté sticks, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Chicken pie, French croissants, Kouign-amann brioche, Tomato feuilleté with pesto, ... All |
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