Saucisson lyonnais brioché

Name: Saucisson lyonnais brioché
Total time: 180 min
Yield: Serves 6
Cuisine: Lyonnais
Ingredients: 1 Lyon cooking sausage with pistachios (400 g / 14 oz); 350 g (2¾ cups) all-purpose flour; 1 packet active dry yeast; 4 eggs; 100 ml (scant ½ cup) lukewarm milk; 150 g (⅔ cup) softened butter; 10 g (2 tsp) salt; 20 g (1½ tbsp) sugar; 1 egg yolk for glazing

Lyon pistachio sausage baked in brioche

⏱ 180 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1Lyon cooking sausage with pistachios400 g (14 oz)
350 g (12 oz)all-purpose flour
1 packetyeast
4eggs
100 ml (½ cup)lukewarm milk
150 g (5 oz)soft butter
10 gsalt
20 gsugar
1egg yolkfor glazing

1 Lyon cooking sausage with pistachios 400 g (14 oz)
350 g (12 oz) all-purpose flour
1 packet yeast
4 eggs
100 ml (½ cup) lukewarm milk
150 g (5 oz) soft butter
10 g salt
20 g sugar
1 egg yolk for glazing

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Mix the flour, salt, sugar and yeast in the bowl of a stand mixer.Making it from scratch? See the yeast dough — rises ~2 h
Add the eggs and warm milk and knead for 5 minutes.
Add the butter a little at a time and knead 10 minutes more until smooth.
Let rise for 2 hours at room temperature.
Poach the sausage in simmering water for 30 minutes, then drain and pat dry.
Peel off the skin and dust the sausage lightly with flour.
Roll the dough into a rectangle, set the sausage in the center and wrap it up neatly.
Place seam side down in a buttered loaf pan.
Let rise for 45 minutes, then brush with egg yolk.
Bake for 35 minutes at 180°C (350°F). Serve warm in slices with a green salad.