Morteau sausage rolled brioche

A recipe from cooking-ez.com

For 1 sausage brioche, you will need:

• 1 1 Morteau sausage
• 2 300 g 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:

Preparation	Resting	Cooking	Start to finish
20 min.	1 hour 30 min.	1 hour 25 min.	3 hours 15 min.

Step by step recipe

• 1: Wrap 1 Morteau sausage in a piece of aluminium foil and cook in the oven at 390°F (200°C) for 45 minutes.
• 2: When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
  Set aside.
• 3: Roll out 300 g Brioche dough (low-sugar version) with a rolling pin into a rectangle the same width as your tin or mould.
• 4: 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.
• 5: Lay the sausage at one end of the rectangle...
• 6: ...and roll up.
• 7: Put the roll in the tin with the "seam" downwards and glaze the top.
• 8: Leave in a warm place for about 1 hour 30 minutes to rise.
• 9: Preheat the oven to 360°F (180°C).
  Glaze the brioche again.
  If your mould has a lid, put this on.
• 10: Bake for about 40 minutes.
• 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.

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