Brioche sausage wraps a quality Lyon or Morteau sausage in rich, buttery bread dough. The dough rises for two hours at room temperature, then the poached sausage (30 minutes in white wine with onion, carrot, garlic) is nestled inside. Bake 25-30 minutes at 200°C. Serve thick warm slices with green salad.
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Ingredients for 6 servings

servings
  • 8.75 oz (250 g) flour
  • 1 large Lyon sausage or beautiful Morteau sausage
  • 2 eggs + 1 egg yolk
  • 3.5 oz (100 g) melted butter
  • 1/2 cup lukewarm milk
  • 0.6 oz (16 g) baker's yeast
For cooking the sausage:
  • 1.25 cups (30 cl) white wine
  • 1 tsp salt
  • 1 tbsp powdered sugar
  • 1 onion studded with 3 cloves
  • 1 peeled carrot
  • 2 garlic cloves, germ removed
  • a few crushed peppercorns