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Morteau sausage rolled brioche

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.

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Last modified on: October 10th 2018

For 1 sausage brioche, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
20 min.1 hour 30 min.1 hour 25 min.3 hours 15 min.
Preservation:
Several days in the fridge.
At what time?
Work this out...

Step by step recipe

Stage 1
45 min.
Morteau sausage rolled brioche : Photo of step #1 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.
Morteau sausage rolled brioche : Photo of step #2 When cooked and while still hot, remove and discard the sausage skin (though this is not essential).

Set aside.
Stage 3
5 min.
Morteau sausage rolled brioche : Photo of step #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.
Stage 4
3 min.
Morteau sausage rolled brioche : Photo of step #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.
Stage 5
1 min.
Morteau sausage rolled brioche : Photo of step #5 Lay the sausage at one end of the rectangle...
Stage 6
1 min.
Morteau sausage rolled brioche : Photo of step #6 ...and roll up.
Stage 7
3 min.
Morteau sausage rolled brioche : Photo of step #7 Put the roll in the tin with the "seam" downwards and glaze the top.
Stage 8
1 hour 30 min.
Morteau sausage rolled brioche : Photo of step #8 Leave in a warm place for about 1 hour 30 minutes to rise.
Stage 9
2 min.
Morteau sausage rolled brioche : Photo of step #9 Preheat the oven to 360°F (180°C).

Glaze the brioche again.

If your mould has a lid, put this on.
Stage 10
40 min.
Morteau sausage rolled brioche : Photo of step #10 Bake for about 40 minutes.
Stage 11
Morteau sausage rolled brioche : Photo of 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)
Cream sauce with Vin JauneCream sauce with Vin Jaune: You can get more informations, or check-out other recipes which use it, for example: ... All
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Mini apricot and pistachio brioches, Brioche galette, St Tropez tart, Pains briochés aux raisins, ... All
Metton cancoillotteMetton cancoillotte: You can check-out other recipes which use it, like for example: Franche-Comté sticks, Sausage mushroom and cheese crumble, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Vol-au-vent cases, Elsa's Comtoise galette, How to seal a terrine or casserole dish, Flaky chocolate brioche, ... All

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