Saucisson en Brioche

What Goes With It

• Cornichons
• Green salad
• A glass of Beaujolais

How to Make Saucisson en Brioche

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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.

   Mark done

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

   Mark done

4. While the dough chills, 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.

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7. Brush with beaten egg and bake at 180°C / 350°F for 45 minutes, until deep brown and 90°C / 195°F at the centre. Cool 20 minutes before slicing.

   Mark done Start 45 min timer

Related guide: Prep, cook and total time.

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Notes From the Method

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.

Keeping What's Left

Refrigerated for 3 days. Reheat slices at 170°C / 340°F for 8 minutes. It freezes baked for 2 months.

Questions and Answers

Saucisson en Brioche Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.