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).
415 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 : 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: Eggs in brioche nests, Snails in a brioche, Brioche tart with Comté cheese, Morteau sausage rolled brioche, Mont d'or in brioche, ... See them all 5
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Mouna, Croissant dough apples, Mini apricot and pistachio brioches, Chestnut moelleux, Kouign-amann brioche, ... See them all 78
Morteau sausage
Like these other recipes: Franche-Comté sticks, Winegrowers' sausage casserole, Morteau sausage "crisps", Smoky sausage and mash, Smoked eggs, ... See them all 17
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011207 K3.7 20 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018334 K4 2 hours 30 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.59 M 714.6 2 hours 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017418 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.