Morteau sausage rolled brioche
Step by step recipe:
- 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. - 5 min.
When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
Set aside. - 5 min.
Roll out 300 g Brioche dough (low-sugar version) with a rolling pin into a rectangle the same width as your tin or mould. - 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. - 1 min.
Lay the sausage at one end of the rectangle... - 1 min.
...and roll up. - 3 min.
Put the roll in the tin with the "seam" downwards and glaze the top. - 1 hour 30 min.
Leave in a warm place for about 1 hour 30 minutes to rise. - 2 min.
- 40 min.
Bake for about 40 minutes. 
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.Source:
Home made.Grade this recipe
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