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  • Saucisson brioche/Sausage in Brioche

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    Saucisson brioche/Sausage in Brioche
    Cook: 40~ min Servings: 6
    by Robert-Gilles Martineau
    133 recipes
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    Even to these days I cherish thememory of this French specialty originating from the City of Lyon that we were served either as an appetizer or main dish: Saucisson Brioche, namely a sausage baked inside a salty (as opposed to the sweet pastry) brioche. The recipe is not that difficult and open to many variations!

    Ingredients

    • One sausage. In France, it would be a Lyon sausage, of the soft type including pistacchio. Some soft sausages found in Italy, Germany and he US should well! If you eat kosher or halall, choose a sausage of mutton or beef.
    • All purpose flour: 250 g
    • Dry baking yeast: 4~5 g
    • Eggs: 3
    • Fresh Cream: 150 ml (thick type or sour cream)
    • salt: to taste

    Directions

    1. -Prepare the pastry:
    2. In a large bowl break the eggs and beat them with a fork. In a separate bowl sift the flour and yeast first. Add the eggs to flour little by little mixing them in with a spatula. Then add cream and mix until you get a smooth batter.
    3. -Poach the sausage for 15 minutes in boiling water. Take out and peel “skin” off.
    4. -In a pound cake mold, non-stick if possible, put a large piece of cooking paper buttered on both sides. Pour in half of the batter. delicately put the sausage in the meiddle and cover with the rest of the batter. Cover with a piece of cloth and let rest for 15 minutes at room temperature.
    5. During that time preheat oven to 6/7 (200 degrees Cesius).
    6. Bake in oven for 40 minutes.
    7. Take out of the mold still hot and serve just above lukewarm with a lettuce salad.
    8. Red Bourgogne wine is best with it!
    9. Note: You can cook the day before and reheat it before serving!

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