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.
30K 4/5 based on 1 reviews
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 will 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 |
| 5,317 Kcal or 22,261 Kj | 419 gr | 1,577 gr | 1,109 gr |
| 266 % | 161 % | 149 % | 168 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 454 Kcal or 1,901 Kj | 36 gr | 135 gr | 95 gr |
| 23 % | 14 % | 13 % | 14 % |
| Per sausage brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,317 Kcal or 22,261 Kj | 419 gr | 1,577 gr | 1,109 gr |
| 266 % | 161 % | 149 % | 168 % |
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, Chinois, Flaky chocolate brioche, Brioche royale, Galette de Fougerolles, ... 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: How to make tart cases, Mont d'or in brioche, Mini palmiers, Mini apricot and pistachio brioches, Brioche galette, ... All |
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...471K 24.4 33 min. July 1st 2019
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.803K5 6 min. February 16th 2014
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.297K 14.9 1 hour 12 min. May 5th 2021
Stewed plums
Quick and simple, stewed plums can also be spread like jam.455K2.6 38 min. June 27th 2010
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.158K5 4 hours 45 min. November 6th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a 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.