|Preparation||Resting||Cooking||Start to finish|
|20 min.||1 hour 30 min.||1 hour 25 min.||3 hours 15 min.|
|1||Wrap 1 Morteau sausage in a piece of aluminium foil and cook in the oven at 390°F (200°C) for 45 minutes.||45 min.|
|2||When cooked and while still hot, remove and discard the sausage skin (though this is not essential).
|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.||5 min.|
|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.||3 min.|
|5||Lay the sausage at one end of the rectangle...||1 min.|
|6||...and roll up.||1 min.|
|7||Put the roll in the tin with the "seam" downwards and glaze the top.||3 min.|
|8||Leave in a warm place for about 1 hour 30 minutes to rise.||1 hour 30 min.|
|9||Preheat the oven to 360°F (180°C).
Glaze the brioche again.
If your mould has a lid, put this on.
|10||Bake for about 40 minutes.||40 min.|
|11||Serve one thick slice per person, with a generous dose of Vin Jaune sauce poured over.|
For 1 sausage brioche : 13.75 €
|Cream sauce with Vin Jaune: You can get more informations, or check-out other recipes which use it, for example: ... All|
|Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Eggs in brioche nests, Apple and Blackcurrant Brioche Pies, Agen prune cake, Snails in a brioche, St Tropez tart, ... 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: French croissants, Ham "friand" pie, Mini apricot and pistachio brioches, Pains briochés aux raisins, Rolled chestnut and apple brioche, ... All|
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