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

Ingredients
Eggs, Sausage,

Staples
Lyon, Mont-Blanc

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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 recipe

This 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 years

While 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 recipe

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

Ingredients

Brioche Dough

1 ¾ Cup Flour (250 grams)

1 teaspoon Dry 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...

KitchenAid 7-Quart Stand Mixer

Hamilton Beach Stand Mixer

Compact Bread Maker Cuisinart

Breville Loaf Bread Maker

Large Mixing Bowls, Stainless Steel

Polyglass Spatula

Food Wrap

Pastry Brush

Silicone Brush, Heat Resistant for Pastry and Barbecue

Wooden Rolling Pin

Rolling Pin with Removable Rings

Pyrex 1.5qt Loaf Dish

Lattice Dough Cutter

Steps

The Brioche Dough

1. Incorporate into the bowl : the

Flour

(1 ¾ Cup or 250 g), the

Dry Yeast

(1 teaspoon or 4 g), the

Sugar

(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

KitchenAid 7-Quart Stand Mixer

Hamilton Beach Stand Mixer

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

Compact Bread Maker Cuisinart

Breville Loaf Bread Maker

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!

Large Mixing Bowls, Stainless Steel

Polyglass Spatula

2. Pour in the

Eggs

(3),

Salt

(1 pinch) and mix

3.

Knead for at least

10 minutes

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...

Proofing

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

4 hours

Food Wrap

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

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

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.

Pastry Brush

Silicone Brush, Heat Resistant for Pastry and Barbecue

Assembling

15. Roll out the Brioche dough

16. Wrap the sausage with the Brioche dough

Wooden Rolling Pin

Rolling Pin with Removable Rings

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

Pyrex 1.5qt Loaf Dish

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)

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

Lattice Dough Cutter

23. Eggwash the top of the brioche

24. I place my lattice

Pastry Brush

Silicone Brush, Heat Resistant for Pastry and Barbecue

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...

Result

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

The result and the pix

Lyonnaise Sausage in Brioche (“Saucisson Brioché”)

Readers' Photos

Pascale

“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“