This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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.
55 K 4/5 (1 reviews)424423
Last modified on: November 2nd 2026
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
Step 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.
Step 2 - ⌛ 5 min.
When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
Set aside.
Set aside.
Step 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.
Step 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.
Step 5 - ⌛ 1 min.
Lay the sausage at one end of the rectangle...
Step 6 - ⌛ 1 min.
...and roll up.
Step 7 - ⌛ 3 min.
Put the roll in the tin with the "seam" downwards and glaze the top.
Step 8 - ⌛ 1 hour 30 min.
Leave in a warm place for about 1 hour 30 minutes to rise.
Step 9 - ⌛ 2 min.
Step 10 - ⌛ 40 min.
Bake for about 40 minutes.
Step 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: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 9 g RDI=14 % | 11 g RDI=4 % | 19 g RDI=26 % | 263 kcal RDI=13 % | 1,103 kJ RDI=13 % |
| Whole recipe | 109 g RDI=167 % | 132 g RDI=50 % | 222 g RDI=305 % | 3,083 kcal RDI=154 % | 12,907 kJ RDI=154 % |
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.
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:
Savoury brioche dough
Like these other recipes:
Metton cancoillotte
Like these other recipes:
Beaten egg
You can get more informations, or check-out other recipes which use it, for example:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.