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Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise.

After baking, it is served sliced with a Vin Jaune cream sauce.

38 K 4/5 (1 reviews)

3 hours 15 min. difficulté

Easy

13.85 €

1 sausage brioche

5 Ingredients

Last modified on: September 16^th 2024

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For 1 sausage brioche, you will need:

1 1 Morteau sausage
2 300 g Savoury brioche dough
3 200 g metton cancoillotte
4 20 g beaten egg
5 300 g cream sauce with vin jaune
Total weight: 1,170 grams

Change these quantities to make:

1 sausage brioche 2 sausages brioche 3 sausages brioche

Change measures:

Metric

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Times for this recipe

Preparation: 20 min.

Resting: 1 hour 30 min.

Cooking: 1 hour 25 min.

All in all: 3 hours 15 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 - 45 min.

Wrap 1 Morteau sausage in a piece of aluminium foil and cook in the oven at 390°F (200°C) for 45 minutes.

Stage 2 - 5 min.

When cooked and while still hot, remove and discard the sausage skin (though this is not essential).

Set aside.

Stage 3 - 5 min.

Roll out 300 g Savoury brioche dough with a rolling pin into a rectangle the same width as your tin or mould.

Stage 4 - 3 min.

Spread 200 g metton cancoillotte over the rectangle of brioche dough and press in with your hand to help it stick, or go over lightly with the rolling pin.

Stage 5 - 1 min.

Lay the sausage at one end of the rectangle...

Stage 6 - 1 min.

...and roll up.

Stage 7 - 3 min.

Put the roll in the tin with the "seam" downwards and glaze the top.

Stage 8 - 1 hour 30 min.

Leave in a warm place for about 1 hour 30 minutes to rise.

Stage 9 - 2 min.

Preheat the oven to 360°F (180°C).

Glaze the brioche again.

If your mould has a lid, put this on.

Stage 10 - 40 min.

Bake for about 40 minutes.

Stage 11

Serve one thick slice per person, with a generous dose of Vin Jaune sauce poured over.

Remarks

This recipe covers the whole (or almost) of the Franche-Comté: Morteau sausage from Doubs, cancoillotte from Haute-Saône and Vin Jaune from Jura.

Keeping: Several days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	420 RDI=160 %	1,560 RDI=150 %	1,110 RDI=170 %	5,320 RDI=270 %	22,260 RDI: 270 %
Per 100 g	40 RDI=10 %	130 RDI=10 %	90 RDI=10 %	450 RDI=20 %	1,900 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk, Sulfites

How much will it cost?

For 1 sausage brioche : 13.85 €

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: Mont d'or in brioche, Eggs in brioche nests, Sausage in brioche, Brioche tart with Comté cheese, Snails in a brioche, ... See them all 5

Cream sauce with Vin Jaune

You can get more informations, or check-out other recipes which use it, for example:

Metton cancoillotte

Like these other recipes: Franche-Comté sticks, Sausage mushroom and cheese crumble, Polenta à la Comtoise, ... See them all 3

Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, Dublin fruit scones, Tea and white chocolate biscuits, Wiener Schnitzel, Old style brioche, ... See them all 78

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