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Lyonnaise Sausage in Brioche (“Saucisson Brioché”)

2016-04-19
  • This Post
  • Author : François (FX)
  • Category: Recipe
  • Posted on: Tuesday April 19, 2016
  • Comments : 3 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
A delicious and traditional dish from Lyon, a city some say is the food capital in France 

Don't forget to share your photos once you tried this recipe! HERE 








About this recipe

This is a delicious recipe, that you will find in the Lyon region in France

Brioche Sausage


 
Brioche Sausage
When I grew up in my Bugey, my mother served this wonderful dish and this was such a wonderful treat... A soft brioche dough with a salty sausage inside... the contrast of textures and tastes makes this a wonderful French meal

 

Lyon, the town I love!

I lived in Lyon for 7 years as a student at my college, and fell in love with this beautiful town in France

Lyon

 

The view I had for so many years

While a student, this is the view I could admire every day from my desk !

Lyon

 
Lyon
From the Saint-Just / Fourvière area where my college was, I would walk down the hill and go through charming old streets, that were there already during the Romans. Do you know that Lyon was the Capital of France under the romans ?

 

This bridge goes over the river Saone, one of the 2 rivers in Lyon (the other one is the more famous Rhône river)

Lyon

 

Source of the recipe

One of the famous local dishes is the Sausage in a Brioche ("Saucisson Brioché” ), a recipe I was provided by Madame d'Aubery

Brioche Sausage


 

Ingredients

Brioche Sausage
 

 Brioche Dough

1 ¾ Cup Flour (250 grams)

1 teaspoon Yeast (4 grams)

2 teaspoons Sugar (14 grams). A tablespoon

3 Eggs. ⅓ Cup or 150 grams

1 pinch of Salt

⅔ Cup Butter (150 grams)

 Sausage

A big Sausage

 

You will need...

Steps

The Brioche Dough

1. Incorporate into the bowl : the

Flour

(1 ¾ Cup or 250 g), the

Yeast

(1 teaspoon or 4 g), the

Sugar

(2 teaspoons or 14 g) and mix
Brioche Sausage

With the stand mixer

If you have a stand mixer : that's perfect ! Just use the hook for the following instructions

With a bread machine : As I had to make this recipe at my friends' house, and as they didn't have a stand mixer, I had to make this recipe with their bread maker, and that proved to work perfectly as well

By hand

By hand : You may also make the brioche by hand, with no electric appliance, just use a large bowl, a spatula and your magic hands!

2. Pour in the

Eggs

(3),

Salt

(1 pinch) and mix

3.  Knead for at least

10 minutes

Brioche SausageBrioche Sausage

4. After

10 minutes

, we add the

Butter

(⅔ Cup or 150 g) cut in pieces, and not all at once, but rather in batches. It will need some time to absorb, just patient, trust my word : the dough will absorb the

Butter

(⅔ Cup or 150 g)...

5. If it's the first time you're making a brioche, you may think you ruined your dough but don't panic ! The butter does not incorporate well with the dough, and that's fine ! Just leave the stand mixer or the bread maker work... The

Butter

will mix with the dough but that will take time. It took up to

30 minutes

in my case...
Brioche SausageBrioche Sausage

Proofing

6.  Let the dough proof, until doubled in volume, approx.

45 minutes to one hour

ou plus.
Brioche Sausage

Resting in fridge

7. Wrap airtight

8.  After the brioche dough has doubled in volume, wrap with plastic wrap and place it in the refrigerator for

4 hours

Brioche Sausage

Cooking the sausage

For the sausage, the cooks from Lyon use either a traditional French sausage, or local "Cervelat" sausage, which will be difficult to find abroad

You may substitute with a thick sausage (2.75" (or 2 3/4" or 7 cm) wide)

If you live in the States, you may find it in gourmet stores (check the brand : Fabrique Delices, "saucisse de morteau” ), or check online : www.fabriquedelices.com
Brioche Sausage

9.  Cook this sausage in hot water for

20 minutes



10. After the sausage has cooked, let it cool down, and peel it, then refrigerate for

1 hour

Brioche Sausage

How to avoid "the hole"

11. If you do not "prepare" the sausage, it will release humidity while baking, and will create a "hole" inside the brioche, which is not considered as pretty in Lyon... Here are 2 techniques that I learned to avoid the "hole" :

12. Bocuse Technique : To avoid a hole between the sausage and the dough, the great Bocuse had a technique : dry out the sausage in preheated oven at 360 °F / 180 °C for about

10 minutes



13. d'Aubéry Technique : Brush the sausage with

egg yolk

and then coat with

flour

(this will act like a 'glue' to adhere the dough with the sausage which will avoid the 'hole' )

14. 
Brioche Sausage

Assembling

15. Roll out the Brioche dough

16. Wrap the sausage with the Brioche dough
Brioche SausageBrioche Sausage

17. Place into a load pan (greased with melted butter). I took the mold : "Pyrex 1.5qt Loaf Dish". To purchase online, see HERE.

18. You want to place the seam underneath the brioche
Brioche Sausage

Proofing for the 2nd time

19. Let the brioche proof again, covered with a wet towel (so it doesn't dry). Let it rise for

2 hours



20.  After

1 à 2 hours

, the brioche has risen (doubled in volume)
Brioche SausageBrioche Sausage

Decorating

21. You may decorate the brioche with any pattern you like

22. I chose to decorate with a lattice pattern with this tool : To purchase online, see HERE
Brioche Sausage

23. Eggwash the top of the brioche

24. I place my lattice
Brioche SausageBrioche Sausage

Baking

25.  Preheat the oven to 400 °F / 200 °C, and place in the oven for

30 minutes

or until golden

26. After it's fully baked, let it cool down

27. and then unmold...
Brioche SausageBrioche SausageBrioche Sausage


Result

It's ready. You can then slice the brioche and enjoy this fabulous dish !

Brioche Sausage


 

Brioche Sausage


 

The result and the pix






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Click HERE 

Comments for This Recipe

3 Comments
  1. On Monday July 2, 2018
    Anonymous wrote:
  2. On Sunday November 4, 2018
    Sandrine wrote:
    Ma belle mère est arrivée ce WE avec du saucisson lyonnais. Donc recherche sur internet : j'ai vu de tout (brioche avec de la levure chimique !!).
    Votre recette me paraissait bien sur papier. Commencée ce matin (suivie à la lettre), dégustée ce soir : superbe recette !! Mes beaux-parents ont été impressionnés (et ce n'est pas chose facile). Merci à vous pour ce partage. Je garde votre site dans les favoris.
  3. On Sunday November 4, 2018
    François (FX) answered:

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Cooking with the same Chef ?

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 ¾ Cup Flour (250 g)

1 teaspoon Yeast (4 g)

2 teaspoons Sugar (14 g)

3 Eggs

1 pinch of Salt

⅔ Cup Butter (150 g)

A big Sausage