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.
42 K 4/5 (1 reviews)
3 hours 15 min.
Easy
3 sausages brioche
5 IngredientsLast modified on: September 16th 2024
For 3 sausages brioche, you will need:
- 1
3 Morteaux sausage - 2
900 ml Savoury brioche dough - 3
600 ml metton cancoillotte - 4
60 ml beaten egg - 5
900 ml cream sauce with vin jaune
Change these quantities to make:
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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.
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 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 900 ml Savoury brioche dough with a rolling pin into a rectangle the same width as your tin or mould.
Stage 4 - 3 min.
Spread 600 ml 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,260 RDI=480 % | 4,680 RDI=440 % | 3,330 RDI=500 % | 15,950 RDI=800 % | 66,780 RDI: 800 % |
| Per 100 g | 40 RDI=10 % | 130 RDI=10 % | 90 RDI=10 % | 450 RDI=20 % | 1,900 RDI: 20 % |
| Per sausage brioche | 420 RDI=160 % | 1,560 RDI=150 % | 1,110 RDI=170 % | 5,320 RDI=270 % | 22,260 RDI: 270 % |
How much will it cost?
- For 3 sausages brioche : 41.50 €
- Per sausage brioche : 13.85 €
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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
Like these other recipes: Mont d'or in brioche, Sausage in brioche, Snails in a brioche, Brioche tart with Comté cheese, Eggs in brioche nests, ... 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: Polenta à la Comtoise, Franche-Comté sticks, Sausage mushroom and cheese crumble, ... See them all 3
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Angevin plum pâté, Baker's apple soles, Olive twists, Mouna, ... See them all 80
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