Saucisson en Brioche

Method

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1. Mix the flour, yeast, sugar and salt. Add the eggs and milk and beat with a dough hook for 8 minutes, until smooth and elastic.

   Mark done Start 8 min timer

2. Add the softened butter a few pieces at a time, beating for a further 10 minutes, until the dough is glossy and pulls from the bowl.

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3. Cover and refrigerate at least 720 minutes. It is unworkable at room temperature.

   Mark done

4. Poach the sausage with the bay and onion at a bare simmer for 35 minutes. Cool it completely, then peel off the skin.

   Mark done Start 35 min timer

5. Roll the cold brioche into a rectangle, spread thinly with the mustard, and lay the cold sausage across it.

   Mark done

6. Wrap tightly, seal the seam and ends, and set it seam-side down in a lined loaf tin. Prove 90 minutes, until risen by half.

   Mark done

7. Brush with beaten egg and bake at 180°C / 350°F for 45 minutes, until deep brown and 90°C at the centre. Cool 20 minutes before slicing.

   Mark done Start 45 min timer

Chef’s Tips

• Cook and cool the sausage completely first.
• Cold dough, straight from the fridge, or it cannot be handled.
• Cool 20 minutes before slicing or it tears.

Pairing Suggestions

• Cornichons
• Green salad
• A glass of Beaujolais

Storage & Reheating

Refrigerated for 3 days. Reheat slices at 170°C for 8 minutes. It freezes baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.