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Sausage in brioche

Name: Sausage in brioche
Prep time: 29 min
Cook time: 1 h 20 min
Total time: 1 h 49 min
Yield: 1 sausage
Cuisine: French
Ingredients: 1 Morteau sausage; 400 g Savoury brioche dough; 20 g beaten egg

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).

430 K 4.7/5 (12 reviews)

1 hour 50 min. difficulté

Easy

5.55 €

1 sausage

3 Ingredients

Last modified on: September 10^th 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.

When should you start or finish this recipe?

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.

Stage 6 - ⌛ 1 min.

Glaze top.

Cook for about 40 minutes.

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 %