Step by step recipe:
- 45 min.
- 5 min.When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
- 5 min.
- 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.
- 1 min.Lay the sausage at one end of the rectangle...
- 1 min....and roll up.
- 3 min.Put the roll in the tin with the "seam" downwards and glaze the top.
- 1 hour 30 min.Leave in a warm place for about 1 hour 30 minutes to rise.
- 2 min.Preheat the oven to 360°F (180°C).
Glaze the brioche again.
If your mould has a lid, put this on.
- 40 min.Bake for about 40 minutes.
- 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.
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