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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.
51 K 4/5 (1 reviews)424423
Last modified on: September 16th 2024
For 1 sausage brioche, you will need:
- 1
1 Morteau sausage - 2
300 g Savoury brioche dough - 3
200 g metton cancoillotte - 4
20 g beaten egg - 5
300 ml cream sauce with vin jaune - Total weight: 1,170 grams
Times for this recipe
Preparation
20 min.
Resting
1 hour 30 min.
Cooking
1 hour 25 min.
All in all
3 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 45 min.
Wrap 1 Morteau 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 300 g Savoury brioche dough with a rolling pin into a rectangle the same width as your tin or mould.
Stage 4 - ⌛ 3 min.
Spread 200 g 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 35 g RDI=55 % | 133 g RDI=50 % | 94 g RDI=130 % | 454 kcal RDI=23 % | 1,902 kJ RDI=23 % |
| Whole recipe | 418 g RDI=644 % | 1,559 g RDI=588 % | 1,108 g RDI=1,519 % | 5,316 kcal RDI=266 % | 22,259 kJ RDI=266 % |
How much will it cost?
For 1 sausage brioche
13.85 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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