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).
428 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.
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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 €
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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
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Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Lumberjack turnovers, How to make tart cases, Galette berrichone, Angevin plum pâté, ... See them all 80
Morteau sausage
Like these other recipes: Late Winter Soup with Fresh Spinach, Hotpot my grandmother's way , Cassoulet, Morteau sausage "crisps", Comtoise stuffed tomatoes, ... See them all 17
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