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).
410 K 4.7/5 (12 reviews)
1 hour 50 min.
Easy
3 sausages
3 IngredientsLast modified on: September 10th 2018
For 3 sausages, you will need:
- 1
3 Morteaux sausage - 2
5 cups Savoury brioche dough - 3
1⁄3 cup beaten egg
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 3 Morteaux 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 | 1,410 RDI=540 % | 6,000 RDI=570 % | 3,170 RDI=480 % | 7,910 RDI=400 % | 33,100 RDI: 400 % |
| Per 100 g | 60 RDI=20 % | 260 RDI=30 % | 140 RDI=20 % | 340 RDI=20 % | 1,430 RDI: 20 % |
| Per sausage | 470 RDI=180 % | 2,000 RDI=190 % | 1,060 RDI=160 % | 2,640 RDI=130 % | 11,030 RDI: 130 % |
How much will it cost?
- For 3 sausages : 16.65 €
- Per 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: Snails in a brioche, Mont d'or in brioche, Brioche tart with Comté cheese, Eggs in brioche nests, Morteau sausage rolled brioche, ... See them all 5
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, St Tropez tart, Apple Pie, French croissants, Smart plum tart, ... See them all 78
Morteau sausage
Like these other recipes: Morteau sausage rolled brioche, Sausage and lentils "en cocotte", Hotpot my grandmother's way , Sausage with duchess potatoes and a Mont d'Or fondue , Winegrowers' sausage casserole, ... See them all 17
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016238 K4.4 2 hours 2 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011335 K5 4 hours 7 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.October 13th 2010306 K 14.5 1 hour 35 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012287 K5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
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.