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.
40 K 4/5 (1 reviews)
3 hours 15 min.
Easy
1 sausage brioche
5 IngredientsLast modified on: September 16th 2024
For 1 sausage brioche, you will need:
- 1
1 Morteau sausage - 2
300 ml Savoury brioche dough - 3
200 ml metton cancoillotte - 4
20 ml beaten egg - 5
300 ml cream sauce with vin jaune
Change these quantities to make:
Change measures:
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 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.
Set aside.
Stage 3 - 5 min.
Roll out 300 ml Savoury brioche dough with a rolling pin into a rectangle the same width as your tin or mould.
Stage 4 - 3 min.
Spread 200 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 | 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 % |
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)
Cream sauce with Vin Jaune
You can get more informations, or check-out other recipes which use it, for example:
Savoury brioche dough
Like these other recipes: Eggs in brioche nests, Sausage in brioche, Mont d'or in brioche, Snails in a brioche, Brioche tart with Comté cheese, ... See them all 5
Metton cancoillotte
Like these other recipes: Sausage mushroom and cheese crumble, Franche-Comté sticks, 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: Diamond biscuits, Yvetot Douillons, Caramelised apple pie, New Zealand pies, Beef Wellington, ... See them all 79
Other recipes you may also like
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...August 3rd 2013860 K 44.7 55 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.November 26th 2011302 K4.1 1 hour 25 min.
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...October 13th 2010482 K4.3 25 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.