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).
424 K 4.7/5 (12 reviews)
1 hour 50 min.
Easy
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
Change these quantities to make:
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 RDI=180 % | 2,000 RDI=190 % | 1,060 RDI=160 % | 2,640 RDI=130 % | 11,030 RDI: 130 % |
| Per 100 g | 60 RDI=20 % | 260 RDI=30 % | 140 RDI=20 % | 340 RDI=20 % | 1,430 RDI: 20 % |
How much will it cost?
- For 1 sausage : $6.50
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: Snails in a brioche, Mont d'or in brioche, Brioche tart with Comté cheese, Morteau sausage rolled brioche, Eggs in brioche nests, ... See them all 5
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Vegetable pie, Gisèle's Pasties, Apple Strudel, Baker's apple soles, ... See them all 80
Morteau sausage
Like these other recipes: Express sauerkraut, Late Winter Soup with Fresh Spinach, Franche-Comté sticks, How to cook Morteau sausage well, Sausage and lentils "en cocotte", ... See them all 17
Other recipes you may also like
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it. August 13th 2016398 K 25 1 hour 3 min.
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken. May 10th 2023167 K4.5 1 hour 4 min.
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert. February 16th 202049 K 1 hour 20 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020342 K 24.6 20 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.06 M4.5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.