Lyonnaise Sausage in Brioche

Main Dishes | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Lyonnaise Sausage in Brioche

Ingredients

Wheat Flour - 24.7 oz
Semi-Smoked Sausage - 1 piece
Milk - 8 fl oz
Butter - 7.1 oz
Chocolate eggs - 6 pieces
Salt - 0.5 oz
Sugar - 1.8 oz
Dry yeast - 0.7 oz
Citrus Zest Mix - 1.8 oz
Chicken Broth - 23 fl oz

Step by Step guide

Step 1

Boil the pork sausage weighing 1 kg and measuring 30 cm in the broth for 40 minutes. Allow to cool completely.

Step 2

Prepare the brioche dough. Dissolve the yeast in warm milk, add a pinch of salt and sugar, and 3 tablespoons of flour. Knead a liquid dough, sprinkle with flour, and place in a warm place for 20 minutes. Sift the flour, add the eggs, salt, sugar, the zest of one lemon grated finely, and the liquid dough. Knead the dough, cover with a cloth, and place in a warm place to rise.

Step 3

When the dough has risen, punch it down, roll it out 4-5 times, and fold it, then cover and place in the refrigerator.

Step 4

Dust the table with flour and roll out the dough into a rectangular sheet slightly longer than the sausage. Remove the casing from the sausage, lightly sprinkle with flour, and wrap it in the dough; tuck in the edges and seal tightly.

Step 5

Place the roll in a narrow long mold and let the dough rise. When the brioche fills the mold, brush the surface with egg and bake for 25-30 minutes in an oven preheated to 410°F. Remove from the mold. Serve hot.