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Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
2016-04-19
- This Recipe
- Chef: Madame D'aubéry
- Cuisine: French Cuisine
- Course: Main Dish
- Difficulty: Intermediate
- Category: Course
- Preparation Time: 40 Minutes
- Cooking Time: 30 Minutes
- Readiness Time: 5 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday April 19, 2016
- Comments : 5 Comments
-
Languages :
English | 
Français
- Staples
- Lyon, Mont-Blanc
- Print This Recipe
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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 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 Dough |
1. Incorporate into the bowl : the
Flour
(1 ¾ Cup or 250 g), theYeast
(1 teaspoon or 4 g), theSugar
(2 teaspoons or 14 g) and mix
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 |
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
3.
Knead for at least
Eggs
(3),Salt
(1 pinch) and mix3.
Knead for at least 10 minutes
4. After
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
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)...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...
Proofing |
6. Let the dough proof, until doubled in volume, approx.
Let the dough proof, until doubled in volume, approx. 45 minutes to one hour
ou plus.
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
8.
After the brioche dough has doubled in volume, wrap with plastic wrap and place it in the refrigerator for 4 hours
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
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
9. 
Cook this sausage in hot water for
10. After the sausage has cooked, let it cool down, and peel it, then refrigerate for
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
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
13. d'Aubéry Technique : Brush the sausage with
14.
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 withflour
(this will act like a 'glue' to adhere the dough with the sausage which will avoid the 'hole' )14.
Assembling |
15. Roll out the Brioche dough
16. Wrap the sausage with the Brioche dough
16. Wrap the sausage with the Brioche dough
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
20. After
2 hours
20.
After 1 à 2 hours
, the brioche has risen (doubled in volume)
Decorating |
23. Eggwash the top of the brioche
24. I place my lattice
24. I place my lattice
Baking |
25. 
Preheat the oven to 400 °F / 200 °C, and place in the oven for
26. After it's fully baked, let it cool down
27. and then unmold...
Preheat the oven to 400 °F / 200 °C, and place in the oven for 30 minutes
or until golden26. After it's fully baked, let it cool down
27. and then unmold...
ResultIt's ready. You can then slice the brioche and enjoy this fabulous dish ! |
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The result and the pix
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Readers' Photos
Pascale
Pascale
Alexis
Laurent
Jeanju
“Bonne recette, j'ai fait la pâte à la main, j'ai fait cuire le saucisson dans un bouillon d'eau, vin blanc et oignon et après je l'ai passé 10 minutes au four, je l'ai laissé refroidir puis je l'ai fariné avant de le recouvrir de la pâte et aucun trou, je vais garder la recette, le résultat était très bon“
FX (François-xavier) answers :
“Oui la technique a bien marché, bravo !“
Pascale
“Autre photo“
FX (François-xavier) answers :
“Vraiment bien !“
Alexis
“D'origine Lyonnaise je retrouve le goût des meilleurs saucissons briochés que j'ai pu manger. J'ai réalisé la recette sans robot (a la main ), ce qui n'était pas de tout repos surtout pour incorporer le beurre. Mais tout s'est bien passé ! J'ai rajouté un petit peu de moutarde entre la brioche et le saucisson (petit plus de mon boucher lyonnais).“
FX (François-xavier) answers :
“Miam ! avec un saucissonpistaché, mon préféré qui me rappelle mes années a Lyon, Cool !“
Laurent
“Bonjour, Manque 5 minutes de cuisson...“
FX (François-xavier) answers :
“oui mais beau travail de treillis !“
Jeanju
“Je ne l’ai pas encore coupé, mais il me tarde... j’en salive déjà ! Merci pour cette recette 👍🏼“
FX (François-xavier) answers :
“Bravo et Miam miam !!“
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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.