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.
25K 1 4
Last modified on: October 10th 2018
Keywords for this recipe: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
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 Brioche dough (low-sugar version) 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,976 Kcal or 8,273 Kj | 111 gr | 143 gr | 229 gr |
| 99 % | 43 % | 13 % | 35 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 169 Kcal or 708 Kj | 9 gr | 12 gr | 20 gr |
| 8 % | 4 % | 1 % | 3 % |
| Per sausage brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,976 Kcal or 8,273 Kj | 111 gr | 143 gr | 229 gr |
| 99 % | 43 % | 13 % | 35 % |
How much will it cost?
- For 1 sausage brioche : 13.83 €
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)
 | 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, Galette de Fougerolles, St Tropez tart, Brioche feuilletée (flaky brioche), Sausage in brioche, ... 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: Cashew-nut and Parmesan biscuits, Pecan fruit rolls , Elsa's Comtoise galette, Rustic chicken and mushroom pie, Apple Strudel, ... All |
Other recipes you may also like
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...431K 64 2 hours 45 min. January 19th 2011
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.342K4.0 1 hour 11 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.325K5 50 min. July 30th 2021
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.482K 44.3 23 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).126K 24.1 3 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-12-10)
Note: We'll never share your e-mail address with anyone else.
Post your 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.