As a starter, as an appetizer or as a main course with a red wine sauce and an endive salad, brioche sausage is always a winner!
Ingredients (serves 4):
1 cooking sausage (with pistachios or plain)
200g of flour
1 packet of dried baker's yeast
5g of sugar
½ teaspoon of salt
2 eggs
1 egg yolk for brushing the dough
80g of softened butter
Step 1: Preparation of the brioche dough
In a bowl, mix the dry ingredients (flour, yeast, salt, and sugar). Add the eggs one by one and mix well. Knead the dough for 5 minutes, then add the softened butter and knead again for 5 minutes.
Cover the bowl with a clean cloth and let the dough rise at room temperature for about 30 minutes.
After this resting time, knead the dough for a few more minutes, then wrap it in plastic wrap (not too tightly) and let it rest in the refrigerator.
Step 1: Resting time
After making the dough, let it rest for at least 2 hours.
Step 2: Preparing the sausage
Now it's time to take care of the sausage. As Chef Viannay says: "What is very important is the cooking of the sausage. To not mess it up, you need to cook it, initially, in cold water and then raise the temperature to 90°C without ever letting the water boil. This way, you can let it cook gently for 1 hour/1 hour and 20 minutes." It is recommended to follow this method, as if the water starts boiling, the sausage meat would tear. Once the sausage is cooked, remove it from the water, dry it, and peel its skin. Set aside.
Step 3: Assembly and baking
After the 2-hour rest, take the dough out of the refrigerator, preheat the oven to 180°C, and using a rolling pin (or whatever you have on hand), roll out the dough into a large rectangle to place the sausage in. But before that, the chef recommends passing "the sausage through some flour" first.flour, dust it off, then dip it in eggs (1 or 2), which have been beaten, so that the brioche adheres well to the sausage". Fold the edges of the dough around the sausage and seal the edges by pressing firmly. Using a brush, apply the egg yolk to the entire dough. Place everything on a baking sheet lined with parchment paper or in a loaf pan, and bake for 35 minutes in the oven. Bon appétit and happy cooking! Enjoy making this traditional brioche sausage! Check out the recipe source and chef's tip source. Source: [Recipe](https://www.cuisineactuelle.fr/recettes/saucisson-brioche-traditionnel-124329), [Chef's tip](https://www.youtube.com/watch?v=eT0RI0ON5cY).
