SAUCISSON EN BRIOCHE (SAUSAGE IN BRIOCHE)
Provided by Bryan Miller
Categories lunch, main course
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine sugar and warm milk in small dish and slowly stir in yeast. Mash yeast well if it forms lumps. Set mixture aside in warm place for 5 minutes; it should foam.
- In food processor or mixer combine flour, salt and butter, blending well. Add eggs, 2 at a time, incorporating well before adding next 2. Add yoke and process until dough is elastic and smooth; it should pull away from beater in one piece. Some processors will not have enough power to finish job; if so remove and knead by hand on lightly floured surface.
- Place dough in greased bowl, cover with damp cloth and let rise in warm place (80 to 90 degrees) for 2 hours or until it doubles in bulk. Punch down and knead for several minutes in bowl and form ball about size of softball.
- If dough is difficult to work with, place in freezer for 5 minutes. (If you are not using right away, dough can be stored, covered, in refrigerator for day.)
- Preheat oven to 375 degrees.
- Cut dough ball in half and roll out each half into roughly 10-by-5-inch rectangles. Coat both dough ball and sausage with beaten egg, then sprinkle flour over dough to form ''glue'' that will hold sausage in place.
- Lay sausages on dough rectangles and bring up sides of dough to seal them, forming seams on top. Seal edges. Place rolls on buttered sheets of aluminum foil. Wrap foil around rolls same way dough was sealed, forming seam on top. They should be wrapped loosely to allow for expansion.
- Place rolls on baking sheet, seam side down, and let them rise for 1/2 hour. Bake 35 minutes, rotating about every 12 minutes so sausage doesn't sink to one side. After 35 minutes, open foil, wash rolls with beaten egg mixture again and cook 10 minutes more. Let them cool before slicing and serving.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 35 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 473 milligrams, Sugar 2 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
BD RAIHAN
[email protected]This is a great recipe for a quick and easy meal. The sausage and brioche are a perfect combination and the dish is always a hit with my family and friends.
Ali Saraf
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The sausage and brioche complemented each other perfectly. I'll definitely be making this again.
Jagila John
[email protected]This recipe was easy to follow and the results were amazing. The sausage was juicy and flavorful, and the brioche was light and fluffy. I'll definitely be making this again!
Kamece Bailey
[email protected]I've never had saucisson en brioche before, but I'm glad I tried this recipe. It's a unique and flavorful dish that I'll definitely be making again.
Bilal arman
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished product is a delicious and impressive dish that's perfect for a special occasion.
Abimbola Omolabake
[email protected]The brioche was a little too dry for my taste, but the sausage was cooked perfectly.
Cheyan Wright
[email protected]I love how versatile this recipe is. I've made it with different types of sausage and even added some vegetables to the filling. It's always a crowd-pleaser.
Owen Tattersall
[email protected]This dish was easy to make and very delicious. The sausage was cooked perfectly and the brioche was light and airy.
Aftab Maken
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover sausage and the brioche is always so fluffy.
Hammad Abbasi
[email protected]This recipe was a hit at my last party! The combination of the savory sausage and the sweet brioche was perfect. I'll definitely be making this again.