Morteau sausage rolled brioche


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.
28K 1 4
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Last modified on: October 10th 2018

Keywords for this recipe:
For 1 sausage brioche, you will need:

Change these quantities to make: 1 sausage brioche 2 sausages brioche 3 sausages brioche
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
20 min.1 hour 30 min.1 hour 25 min.3 hours 15 min.
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Step by step recipe


Stage 1 - 45 min.
Morteau sausage rolled brioche
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.
Morteau sausage rolled brioche
When cooked and while still hot, remove and discard the sausage skin (though this is not essential).

Set aside.

Stage 3 - 5 min.
Morteau sausage rolled brioche
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.
Morteau sausage rolled brioche
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.
Morteau sausage rolled brioche
Lay the sausage at one end of the rectangle...

Stage 6 - 1 min.
Morteau sausage rolled brioche
...and roll up.

Stage 7 - 3 min.
Morteau sausage rolled brioche
Put the roll in the tin with the "seam" downwards and glaze the top.

Stage 8 - 1 hour 30 min.
Morteau sausage rolled brioche
Leave in a warm place for about 1 hour 30 minutes to rise.

Stage 9 - 2 min.
Morteau sausage rolled brioche
Preheat the oven to 360°F (180°C).

Glaze the brioche again.

If your mould has a lid, put this on.

Stage 10 - 40 min.
Morteau sausage rolled brioche
Bake for about 40 minutes.

Stage 11
Morteau sausage rolled brioche
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,976 Kcal or 8,273 Kj111 gr143 gr229 gr
99 %43 %13 %35 %
Per 100 g
Energetic valueProteins CarbohydratesFats
169 Kcal or 708 Kj9 gr12 gr20 gr
8 %4 %1 %3 %
Per sausage brioche
Energetic valueProteins CarbohydratesFats
1,976 Kcal or 8,273 Kj111 gr143 gr229 gr
99 %43 %13 %35 %
% 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).
Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough, Sulfites
How much will it cost?
  • For 1 sausage brioche : 13.83 €

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)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Galette de Fougerolles, Nanterre brioche, Mini apricot and pistachio brioches, 3-fruit brioche loaf, ... All
Cream sauce with Vin JauneCream sauce with Vin Jaune: You can get more informations, or check-out other recipes which use it, for example:
Metton cancoillotteMetton cancoillotte: You can check-out other recipes which use it, like for example: Franche-Comté sticks, Sausage mushroom and cheese crumble, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Mouna, Snails in a brioche, How to make tart cases, Chouquettes, ... All
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