Morteau sausage rolled brioche

Step by step recipe:

  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.
  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.
  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.
  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.
  5. 1 min.Morteau sausage rolled brioche : Photo of step #5
    Lay the sausage at one end of the rectangle...
  6. 1 min.Morteau sausage rolled brioche : Photo of step #6
    ...and roll up.
  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.
  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.
  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.
  10. 40 min.Morteau sausage rolled brioche : Photo of step #10
    Bake for about 40 minutes.
  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.

Source:

Home made.

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