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.
52 K 4/5 (1 reviews)424423
Last modified on: September 16th 2024
For 1 sausage brioche, you will need:
- 1
1 Morteau sausage - 2
300 g Savoury 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
Times for this recipe
Preparation
20 min.
Resting
1 hour 30 min.
Cooking
1 hour 25 min.
All in all
3 hours 15 min.
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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 Savoury brioche dough 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.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 35 g RDI=55 % | 133 g RDI=50 % | 94 g RDI=130 % | 454 kcal RDI=23 % | 1,902 kJ RDI=23 % |
| Whole recipe | 418 g RDI=644 % | 1,559 g RDI=588 % | 1,108 g RDI=1,519 % | 5,316 kcal RDI=266 % | 22,259 kJ RDI=266 % |
How much will it cost?
For 1 sausage brioche
13.85 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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:
Savoury brioche dough
Metton cancoillotte
Like these other recipes: Polenta à la ComtoiseSausage mushroom and cheese crumbleFranche-Comté sticks See all 3 other
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich breadPogne de RomansApple and Blackcurrant Brioche PiesSt Tropez tartShortbread tart with sweet apricots and rosemary See all 80 other
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