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French Sausage in Brioche (“Saucisson Brioché”)
2016-04-19
- This Recipe
- Chef: Madame D'aubery
- Cuisine: French Cuisine
- Course: Main Dish
- Difficulty: Intermediate
- Category: Course
- Preparation Time: 40 Minutes
- Cooking Time: 30 Minutes
- Readiness Time: 5 H
- This Post
- Chef : François
- Category: Recipe
- Posted on: Tuesday April 19, 2016
- Comments : 3 Comments
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Languages :
English | 
Français
- Staples
- Lyon
La version Française se trouve ICI |
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 |
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 | 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 |
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The view I had for so many yearsWhile a student, this is the view I could admire every day from my desk ! |
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 | 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) |
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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 |
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Ingredients
 | Brioche Dough 1 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)Sausage A big Sausage |
You will need...
Steps
The Brioche Dough1. Incorporate into the bowl : theFlour (1 ¾ Cup or 250 g), theYeast (1 teaspoon or 4 g), theSugar (2 teaspoons or 14 g) and mix |
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2. Pour in the Eggs (3),Salt (1 pinch) and mix |
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3. You need to knead for at least 10 minutes . |
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4. After 10 minutes , we add theButter (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 theButter (⅔ Cup or 150 g)... |
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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 to30 minutes in my case... |
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Proofing6. Let the dough proof, until doubled in volume, approx.45 minutes to one hour ou plus. |
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Resting in fridge7. After the brioche dough has doubled in volume, wrap with plastic wrap and place it in the refrigerator for 4 hours |
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 | Cooking the sausage8. For the sausage, the cooks from Lyon use their 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” ). |
9.  Let's cook this sausage in hot water for 20 minutes |
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10. After the sausage has cooked, let it cool down, and peel it, then refrigerate for 1 hour |
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Drying out (Bocuse's technique)11. To avoid a hole between the sausage and the dough, the great Bocuse had a secret : dry out the sausage in preheated oven at 360 °F / 180 °C for about 10 minutes |
Preparing the sausage (D'Aubery's technique)12. Brush the sausage with egg yolk and then spread some flour (this will act like a 'glue' to adhere the dough with the sausage to avoid a gap) |
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Assembling13. Roll out the Brioche dough |
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14. Wrap the sausage with the Brioche dough |
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15. Place into a load pan (greased with melted butter). I took a mold : "Pyrex 1.5qt Loaf Dish". To purchase online, see HERE. |
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16. You want to place the seam underneath the brioche |
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 | Proofing for the 2nd time17. Let the brioche proof again, covered with a wet towel (so it doesn't dry).Let it rise for 2 hours |
18.  After 1 à 2 hours , the brioche has risen (doubled in volume) |
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Decorating19. You may decorate the brioche with any pattern you like |
20. I chose to decorate with a lattice pattern |
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Eggwash21. Eggwash the top of the brioche |
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22. I place my lattice |
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Baking23. Preheat the oven to 400 °F / 200 °C, and place in the oven for 30 minutes or until goldenNOTE (03/24/2018) : Cooking time is approximately 1/2 H. Bake until you get a nice golden color |
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24. After it's fully baked, let it cool down |
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25. and then unmold... |
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 | 26. It's ready. You can then slice the brioche and enjoy this fabulous dish ! |
Cooking with the same Chef ?
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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
Comments for This Recipe
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.