French 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 Dough1. 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
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)...
Resting in fridge7. After the brioche dough has doubled in volume, wrap with plastic wrap and place it in the refrigerator for
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” ).
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
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)
15. Place into a load pan (greased with melted butter). I took a mold : "Pyrex 1.5qt Loaf Dish". To purchase online, see HERE.
Proofing for the 2nd time17. Let the brioche proof again, covered with a wet towel (so it doesn't dry).
Let it rise for
Decorating19. You may decorate the brioche with any pattern you like
Baking23. Preheat the oven to 400 °F / 200 °C, and place in the oven for
30 minutesor until golden
NOTE (03/24/2018) :
Cooking time is approximately 1/2 H. Bake until you get a nice golden color
Cooking with the same Chef ?
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