Saucisson brioché lyonnais

Name: Saucisson brioché lyonnais
Total time: 150 min
Yield: Serves 6
Cuisine: Lyonnais
Ingredients: 1 cooking sausage, 400 g (14 oz); 300 g (2½ cups) pastry flour; 3 whole eggs; 150 g (5 oz) unsalted butter; 10 g (⅓ oz) fresh yeast; 1 tsp granulated sugar; 1 tsp fleur de sel

Lyon sausage in brioche

⏱ 150 minServes 6Hard480 kcal

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

01 — Ingredients6 servings

1cooking sausage, 400 g / 14 oz
300 g (11 oz)pastry flour (French T45)
3whole eggs
150 g (5 oz)unsalted butter
10 gfresh yeast
1 tspsuperfine sugar
1 tspfleur de sel (flaky sea salt)

1 cooking sausage, 400 g / 14 oz
300 g (11 oz) pastry flour (French T45)
3 whole eggs
150 g (5 oz) unsalted butter
10 g fresh yeast
1 tsp superfine sugar
1 tsp fleur de sel (flaky sea salt)

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

1 loaf pan (26 cm / 10 in)

1 large bowl (3 L / 3 qt)

1 saucepan (20 cm / 8 in)

1 oven

03 — Method

Poach the cooking sausage 25 min in simmering water without ever boiling, then let cool slightly and carefully remove the casing.
Dissolve the fresh yeast with the sugar in a little warm water, then mix in the bowl with the flour, eggs and fleur de sel into a dough.
Knead in the soft butter in several additions until the brioche dough is smooth, elastic and glossy, then let rise 1 hour until doubled.
Preheat the oven to 180 °C (350 °F) on convection, punch down the dough, roll into a rectangle and place the warm sausage in the center.
Wrap the dough around the sausage, sealing the edges well, place in the buttered loaf pan and let rise 30 more min.
Bake 40 min until golden and cooked through, then let cool 10 min before unmolding and slicing thickly.