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.
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Last modified on: October 10th 2018

For 1 sausage brioche, you will need:

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.
Keeping: Several days in the fridge.
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Step by step recipe


Stage 1 - 45 min.
Morteau sausage rolled brioche : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
Lay the sausage at one end of the rectangle...

Stage 6 - 1 min.
Morteau sausage rolled brioche : Photo of step #6
...and roll up.

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

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

Stage 9 - 2 min.
Morteau sausage rolled brioche : Photo of step #9
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 : Photo of step #10
Bake for about 40 minutes.

Stage 11
Morteau sausage rolled brioche : Photo of step #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

% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Cream sauce with Vin JauneCream sauce with Vin Jaune: You can get more informations, or check-out other recipes which use it, for example:
Brioche doughBrioche 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 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: Pains briochés aux raisins, Vegetable pie, Tomato feuilleté with pesto, Chouquettes, Sesame cookies, ... All

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