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.
After baking, it is served sliced with a Vin Jaune cream sauce.
30K 4/5 based on 1 reviews
Last modified on: October 10th 2018
Keywords for this recipe:For 3 sausages brioche, you will need:
- 1
3 Morteaux sausage - 2
1 lb + 15.7 oz Brioche dough - 3
1 lb + 5.1 oz metton cancoillotte - 4
0 kg 2 g beaten egg - 5
1 lb + 15.7 oz Cream sauce with Vin Jaune
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 20 min. | 1 hour 30 min. | 1 hour 25 min. | 3 hours 15 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 45 min.
Wrap 3 Morteaux 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.
Set aside.
Stage 3 - 5 min.
Roll out 1 lb + 15.7 oz Brioche dough (low-sugar version) with a rolling pin into a rectangle the same width as your tin or mould.
Stage 4 - 3 min.
Spread 1 lb + 5.1 oz 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 15,950 Kcal or 66,779 Kj | 1,256 gr | 4,731 gr | 3,327 gr |
| 797 % | 483 % | 446 % | 504 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 454 Kcal or 1,901 Kj | 36 gr | 135 gr | 95 gr |
| 23 % | 14 % | 13 % | 14 % |
| Per sausage brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,317 Kcal or 22,261 Kj | 419 gr | 1,577 gr | 1,109 gr |
| 266 % | 161 % | 149 % | 168 % |
How much will it cost?
- For 3 sausages brioche : 41.48 €
- Per sausage brioche : 13.83 €
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)
 | Cream sauce with Vin Jaune: You can get more informations, or check-out other recipes which use it, for example: |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Nanterre brioche, 3-fruit brioche loaf, Sausage in brioche, Eggs in brioche nests, ... All |
 | Metton cancoillotte: You can check-out other recipes which use it, like for example: Franche-Comté sticks, Sausage mushroom and cheese crumble, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Icelandic-style fish and vegetable pie, Smart plum tart, Small cheese and bacon rolls , Angevin plum pâté, ... All |
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