A Lyonnais cooking sausage, gently poached then fully wrapped in a rich, buttery brioche dough, proofed until tender and baked to a deep golden brown.
Ingredients
- 1.2 kg Lyonnais cooking sausage (saucisson à cuire)
- 530 g pastry flour (T45 wheat flour)
- 6 pieces fresh eggs
- 200 g unsalted butter
- 100 ml whole milk
- 20 g fresh cake yeast
- 25 g granulated sugar
- 10 g fine salt
Method
- Take the butter out in advance so it is pliable yet still cool. Warm the milk slightly, stir in the yeast, and let it activate.
- Add nearly all the flour to the bowl of a stand mixer. Place the sugar and salt on one side, keeping them out of direct contact with the yeast. Pour in the milk and yeast mixture, then add the eggs designated for the dough.
- Knead on low speed until all the flour is hydrated, then increase to medium speed. The dough should become smooth, elastic, and begin pulling away from the sides of the bowl.
- Gradually incorporate the softened butter, waiting until each addition is fully absorbed before adding more. Continue kneading until the dough is silky, stretchy, and slightly tacky.
- Gather the dough into a ball, cover, and let rise in a draft-free spot until noticeably increased in volume. Gently punch it down, then chill in the refrigerator to firm up.
- Place the sausage in a saucepan of cold water without pricking the skin. Gradually bring to a simmer and maintain a very gentle heat so the casing does not burst.
- Drain the sausage, peel off its casing while still warm, then allow to cool completely. Pat dry thoroughly with paper towels and roll in a small amount of the reserved flour.
- Roll out the chilled dough into an even rectangle large enough to wrap the sausage completely. Brush or shake off any excess flour from the sausage and place it in the center.
- Fold the dough over the sausage without stretching it. Firmly pinch the seam and ends together to seal, then place seam side down in a buttered loaf pan or on a parchment-lined baking sheet.
- Cover loosely and let proof until the brioche is puffy and soft to the touch. Gently brush with the remaining beaten egg, making sure no egg wash pools along the seams.
- Bake in the preheated oven until the brioche is evenly golden brown, well risen, and baked through to the center.
- Let rest out of the oven before unmolding. Serve warm or at room temperature, slicing with a serrated knife into thick rounds to avoid crushing the tender crumb.
Nutrition
Per serving
- Energy
- 852.1 kcal
- Protein
- 32.24 g
- Carbohydrate
- 48.17 g
- Fat
- 59.1 g
- Fibre
- 1.82 g
- Calcium
- 26.57 mg
- Iron
- 0.78 mg
- Magnesium
- 17.45 mg
