This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough.
Serve preferably with a good green salad and French dressing (vinaigrette).
Serve preferably with a good green salad and French dressing (vinaigrette).
427 K 4.7/5 (12 reviews)
1 hour 50 min.
Easy
5.55 €
1 sausage
3 IngredientsLast modified on: September 10th 2018
For 1 sausage, you will need:
- 1
1 Morteau sausage - 2
400 g Savoury brioche dough - 3
20 g beaten egg - Total weight: 770 grams
Times for this recipe
Preparation: 9 min.
Resting: 20 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 40 min.
Cook 1 Morteau sausage, if possible in the oven (tastier) or in water (classic method).
Stage 2 - ⌛ 20 min.
When cooked, leave to cool a little, then remove the skin.
Stage 3 - ⌛ 5 min.
In a cake mould, put 1/3 of brioche dough.
Stage 4 - ⌛ 1 min.
Put sausage on top.
Stage 5 - ⌛ 2 min.
Then add the remaining brioche dough.
Leave in a warm place for 1.5 to 2 hours to rise, covered with a damp tea-towel.
Preheat oven to 180°C or 356°F.
Leave in a warm place for 1.5 to 2 hours to rise, covered with a damp tea-towel.
Preheat oven to 180°C or 356°F.
Stage 6 - ⌛ 1 min.
Stage 7 - ⌛ 40 min.
Turn out and leave to cool on a rack.
Stage 8
Serve sliced, but not too thickly as it's quite filling.
Remarks
If you don't have Morteau sausage, you can use any other, preferably smoked, which can be cooked.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 sausage : 5.55 €
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)
Savoury brioche dough
Like these other recipes: Mont d'or in brioche, Eggs in brioche nests, Morteau sausage rolled brioche, Snails in a brioche, Brioche tart with Comté cheese, ... See them all 5
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Cramique, Chouquettes, Yvetot Douillons, Chinois, Croissant dough apples, ... See them all 80
Morteau sausage
Like these other recipes: Winegrowers' sausage casserole, Comtoise stuffed tomatoes, Late Winter Soup with Fresh Spinach, Express sauerkraut, Smoky sausage and mash, ... See them all 17
Other recipes you may also like
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011136 K5
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here. February 21th 2011180 K3 10 min.
Tagliatelle and courgette spaghetti, carbonara style
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham. February 21th 2011310 K4.7 55 min.
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven. June 22th 2013452 K4.7 55 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011180 K3.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.