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.
17K
Last modified on: October 10th 2018
Keywords for this recipe:SausageSmokedMorteauBriocheWine sauceFranche-comtéFor 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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 20 min. | 1 hour 30 min. | 1 hour 25 min. | 3 hours 15 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 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.
Stage 2 - 5 min.
When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
Set aside.
Set aside.
Stage 3 - 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.
Stage 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.
Stage 5 - 1 min.
Lay the sausage at one end of the rectangle...
Stage 6 - 1 min.
...and roll up.
Stage 7 - 3 min.
Put the roll in the tin with the "seam" downwards and glaze the top.
Stage 8 - 1 hour 30 min.
Leave in a warm place for about 1 hour 30 minutes to rise.
Stage 9 - 2 min.
Stage 10 - 40 min.
Bake for about 40 minutes.
Stage 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,967 Kcal or 8,235 Kj | 108 gr | 134 gr | 223 gr |
| 98 % | 42 % | 13 % | 34 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 168 Kcal or 703 Kj | 9 gr | 11 gr | 19 gr |
| 8 % | 4 % | 1 % | 3 % |
| Per sausage brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,967 Kcal or 8,235 Kj | 108 gr | 134 gr | 223 gr |
| 98 % | 42 % | 13 % | 34 % |
How much will it cost?
Source
Home made.
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: |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Galette de Fougerolles, Apple and Blackcurrant Brioche Pies, Sausage in brioche, Agen prune cake, ... All |
 | Metton cancoillotte: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Franche-Comté sticks, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Sausage in brioche, Cramique, How to seal a terrine or casserole dish, Wiener Schnitzel, ... All |
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