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Morteau sausage rolled brioche

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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.

5,753

Grade this recipe:

54321

Last modified on: October 10^th 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

Change those ingredients for: 1 sausage brioche 2 sausages brioche 3 sausages brioche

Change measures: Metric Metric weight Metric volumes

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.

Keeping: Several days in the fridge.

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?

Work this out...

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Step by step recipe

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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.

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Stage 2 - 5 min.

When cooked and while still hot, remove and discard the sausage skin (though this is not essential).

Set aside.

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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.

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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.

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Stage 5 - 1 min.

Lay the sausage at one end of the rectangle...

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Stage 6 - 1 min.

...and roll up.

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Stage 7 - 3 min.

Put the roll in the tin with the "seam" downwards and glaze the top.

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Stage 8 - 1 hour 30 min.

Leave in a warm place for about 1 hour 30 minutes to rise.

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Stage 9 - 2 min.

Preheat the oven to 360°F (180°C).

Glaze the brioche again.

If your mould has a lid, put this on.

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Stage 10 - 40 min.

Bake for about 40 minutes.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,957 Kcal or 12,380 Kj	108 gr	128 gr	223 gr
148 %	42 %	12 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
253 Kcal or 1,059 Kj	9 gr	11 gr	19 gr
13 %	4 %	1 %	3 %

Per sausage brioche
Energetic value	Proteins	Carbohydrates	Fats
2,957 Kcal or 12,380 Kj	108 gr	128 gr	223 gr
148 %	42 %	12 %	34 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 1 sausage brioche : 13.77 €

Note : These prices are only approximate

Change currency:

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: Nanterre brioche, Eggs in brioche nests, Mini apricot and pistachio brioches, St Tropez tart, Brioche royale, ... 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: Tea and white chocolate biscuits, Mini palmiers, Cochelin d'Evreux, Apple Strudel, Vol-au-vent cases, ... All

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