This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
48 K 4/5 (1 reviews)
3 hours 15 min.
Easy
13.85 €
1 sausage brioche
5 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 420 RDI=160 % | 1,560 RDI=150 % | 1,110 RDI=170 % | 5,320 RDI=270 % | 22,260 RDI: 270 % |
| Per 100 g | 40 RDI=10 % | 130 RDI=10 % | 90 RDI=10 % | 450 RDI=20 % | 1,900 RDI: 20 % |
How much will it cost?
- For 1 sausage brioche : 13.85 €
Change currency:
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)
Savoury brioche dough
Like these other recipes: Eggs in brioche nests, Sausage in brioche, Brioche tart with Comté cheese, Mont d'or in brioche, Snails in a brioche, ... See them all 5
Cream sauce with Vin Jaune
You can get more informations, or check-out other recipes which use it, for example:
Metton cancoillotte
Like these other recipes: Sausage mushroom and cheese crumble, Franche-Comté sticks, Polenta à la Comtoise, ... See them all 3
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Chicken pie, Shortbread tart with sweet apricots and rosemary, Apple Strudel, Flaky brownie brioche, ... See them all 80
Other recipes you may also like
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian. August 4th 201989 K3 1 hour 25 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017434 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017481 K4.2 2 hours 15 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020418 K5 20 min.
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top. February 21th 2011255 K3.8 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.