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.
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Last modified on: October 10th 2018
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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 1 sausage brioche : 13.77 €
Source
Home made.More recipes?
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: Apple and Blackcurrant Brioche Pies, Snails in a brioche, Galette de Fougerolles, Pains briochés aux raisins, Nanterre brioche, ... All |
| Metton cancoillotte: You can check-out other recipes which use it, like for example: Franche-Comté sticks, Sausage mushroom and cheese crumble, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Vegetable pie, Tomato feuilleté with pesto, Chouquettes, Sesame cookies, ... All |
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