With toasted brioche Morteau sausage

Saucisse briochée
Exactly as a brioche saucisson Lyonnais This recipe from saucisse briochée de Morteau sera parfaite en toute saison. And, you will have it, already included, as I am (in part) original francomtoise, This is naturally a Morteau sausage that I chose… I really like the side smoked that emerges and which permeates perfectly soft brioche.

Saucisse briochée de Morteau
For your brioche, I propose to the work at hand, because I find that we get better feel good texture to the dough, and then, This is not so complicated that ! But if you have a pastry robot, It works very well also…

Saucisse briochée

With toasted brioche Morteau sausage
For 4
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Ingredients
  1. 1 Morteau sausage (raw or cooked)
  2. 1 sachet of Baker's yeast
  3. 2 c. s. warm water
  4. 250 g flour
  5. 3 Eggs + 1 yellow to Brown dough
  6. 100 g butter ointment
  7. 2 large pinches of salt
  8. 10 g sugar
Instructions
  1. Pour the sachet of yeast in a bowl with warm water and let stand 10 to 15 minutes, then stir. The smell is not top, but good, It's for a good cause...
  2. Then pour the flour into a bowl, make a well and add the previous mixture of dilute yeast.
  3. Work well the dough by hand and fold 3 Eggs one by one, then the sugar and salt. Knead the dough well, then add the soft butter. Knead well until dough comes off of the salad bowl. You can add a little flour if the dough still sticks too. This may take 10 to 15 minutes. It takes the strength in the arm...
  4. Then let the dough rise in the covered Bowl with a clean towel, in a warm place (near a radiator) during 1 time 1/2.
  5. During this time, Cook your Morteau sausage in water during 40 minutes (20 minutes if it is already cooked). Personally, I have not pierced my sausage, but you can do it. I find that it still tastier. Dry cooked once it.
  6. Preheat the oven to 200 °.
  7. Roll out dough to a rectangle brioche (or what looks like) and wrap the dough around the sausage. Well close the dough brioche by pressing with your fingers. Made 3 small holes on top of the dough to the sausage.
  8. Place the brioche on a plate in the oven covered in paper sulfurized, bask in egg yolk.
  9. Bake finally during 25 minutes.
Tangerine Zest http://tangerinezest.com/



You can enjoy this Morteau sausage in brioche right out of the oven with a good green salad and a bit of cancoillotte House, for example…
Finally, What's great with this recipe, It is that same cold, the next day, It was also a treat. I in saliva in retrospect…

It's really a great success, not complicated and delicious, with a soft perfect ! By the way I think, I've never made this recipe to my parents, I keep the idea for one of their next visit… 😉

Saucisse briochée de Morteau

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11 Comments

  • Reply
    Turlu
    September 6, 2015 at 3:04

    Je viens de tester cette recette car elle était avec de la levure de boulanger contrairement à bien d’autres….

    Bilan ++++ j’avais un saucisson de boucher la prochaine fois, je teste avec une saucisse de Morteau

    • Reply
      Léa
      September 7, 2015 at 7:01

      Ahaha, j’ai testé avec un saucisson il y a quelques jours et je vais bientôt le mettre en ligne… Finally, quand j’aurai le temps car avec baby, c’est pas facile de trouver le temps😉

  • Reply
    tremblay
    August 14, 2015 at 1:30

    Pour avoir testé la recette marmiton, je dirais qu’il n y a pas photo!!
    j’ai vraiment adoré cette version, la brioche est juste moelleuse et pas sèche même le lendemain.
    merci beaucoup pour ce partage Et surtout bravo pour votre blog.

    • Reply
      Léa
      August 14, 2015 at 5:16

      Ça me fait vraiment plaisir !! Thank you very much, I am delighted !

  • Reply
    AIX guineafowl
    January 26, 2014 at 3:52

    Super mmmmm ! I bought a pistachio sausage when Emilie had published her recipe so I wanted and then can't be bothered helping it ended poached and sliced on a salad, mais là, you try me too !

  • Reply
    SYL
    January 25, 2014 at 5:34

    It really is a beautiful version.
    @

  • Reply
    bree13
    January 25, 2014 at 7:38

    Very pretty !

  • Reply
    nelisa2669
    January 25, 2014 at 6:08

    yum what it's like! I'm a fan of the morteau and I just moved in franche Comté, I have to find good addresses.
    Strongly the delivery of my oven, I think she'll be at the top of the achievements…

  • Reply
    Annie cb
    January 24, 2014 at 6:30

    Brioche saucisson Lyonnais Emilia was already terrible, I did many times. I look forward now to try this brioche Morteau sausage!
    Good weekend Leah

  • Reply
    LadyMilonguera
    January 24, 2014 at 4:08

    Il est superbe ton saucisson brioché !

    • Reply
      Léa
      January 24, 2014 at 4:43

      Merci !! C’est une saucisse cette fois-ci 😉

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