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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.

28K 1 4

Last modified on: October 10^th 2018

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For 1 sausage brioche, you will need:

1 1 Morteau sausage
2 300 g Brioche dough
3 200 g metton cancoillotte
4 20 g beaten egg
5 300 ml 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

Metric weight Metric volumes

How long does 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.

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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 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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,976 Kcal or 8,273 Kj	111 gr	143 gr	229 gr
73 %	32 %	10 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
169 Kcal or 708 Kj	9 gr	12 gr	20 gr
6 %	3 %	1 %	2 %

Per sausage brioche
Energetic value	Proteins	Carbohydrates	Fats
1,976 Kcal or 8,273 Kj	111 gr	143 gr	229 gr
73 %	32 %	10 %	26 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough, Sulfites

How much will it cost?

For 1 sausage brioche : 13.83 €

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)

	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: Chinois, Eggs in brioche nests, Brioche royale, Mini apricot and pistachio brioches, Mont d'or in brioche, ... 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: Toasted-flour biscuits, Cochelin d'Evreux, Ham spirals, Little apple turnovers with almonds and raisins, Cashew-nut and Parmesan biscuits, ... All

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