Lyonnaise Sausage in Brioche (“Saucisson Brioché”)2016-04-19
A delicious and traditional dish from Lyon, a city some say is the food capital in France
About this recipeThis is a delicious recipe, that you will find in the Lyon region in France
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
The view I had for so many yearsWhile a student, this is the view I could admire every day from my desk !
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)
Source of the recipeOne of the famous local dishes is the Sausage in a Brioche ("Saucisson Brioché” ), a recipe I was provided by Madame d'Aubery
Brioche Dough1 ¾ Cup Flour (250 grams)1 teaspoon Yeast (4 grams)2 teaspoons Sugar (14 grams). A tablespoon3 Eggs. ⅓ Cup or 150 grams1 pinch of Salt⅔ Cup Butter (150 grams)
SausageA big Sausage
You will need...
The Brioche Dough
With the stand mixer
With a bread machine
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
Butterwill mix with the dough but that will take time. It took up to
30 minutesin my case...
Resting in fridge
Cooking the sausage
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
How 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
13. d'Aubéry Technique : Brush the sausage with
egg yolkand then coat with
flour(this will act like a 'glue' to adhere the dough with the sausage which will avoid the 'hole' )
Proofing for the 2nd time
30 minutesor until golden
26. After it's fully baked, let it cool down
27. and then unmold...
The result and the pix
Cooking with the same Chef ?
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