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.
45 K 4/5 (1 reviews)
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Last modified on: September 16th 2024
For 1 sausage brioche, you will need:

Times for this recipe
Preparation: 20 min.
Resting: 1 hour 30 min.
Cooking: 1 hour 25 min.
All in all: 3 hours 15 min.
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Step by step recipe


Stage 1 - 45 min.
Morteau sausage rolled brioche : Stage 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 : Stage 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 : Stage 3
Roll out 300 g Savoury brioche dough with a rolling pin into a rectangle the same width as your tin or mould.

Stage 4 - 3 min.
Morteau sausage rolled brioche : Stage 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 : Stage 5
Lay the sausage at one end of the rectangle...

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

Stage 7 - 3 min.
Morteau sausage rolled brioche : Stage 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 : Stage 8
Leave in a warm place for about 1 hour 30 minutes to rise.

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

Stage 11
Morteau sausage rolled brioche : 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe420 RDI=160 %1,560 RDI=150 %1,110 RDI=170 %5,320 RDI=270 %22,260 RDI: 270 %
Per 100 g40 RDI=10 %130 RDI=10 %90 RDI=10 %450 RDI=20 %1,900 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, milk, Sulfites
How much will it cost?
  • For 1 sausage brioche : 13.85 €

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)
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune

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