1: Cook 1 Morteau sausage, if possible in the oven (tastier) or in water (classic method).
2: When cooked, leave to cool a little, then remove the skin.
3: In a cake mould, put 1/3 of brioche dough.
4: Put sausage on top.
5: Then add the remaining brioche dough. Leave in a warm place for 1.5 to 2 hours to rise, covered with a damp tea-towel. Preheat oven to 180°C or 356°F.