Saucisson en Brioche Recipe

Name: Saucisson en Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large, fresh or smoked, pure pork sausage, weighing about 1 3/4 pounds (800 g); 1 egg, beaten; Dijon mustard; 3 cups flour, unsifted (450 g); 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 packages dry yeast (7 g each); 1/2 cup warmed milk (110 ml); 3 eggs, well beaten; ½ tablespoons butter, softened and cut into bits (175 g)

Servings: persons

1
Prepare the brioche dough a day ahead.
2
Sift the flour and salt into a bowl.
3
Dissolve the sugar and yeast in the warmed milk.
4
When frothy, add to the flour mixture with the eggs.
5
Mix into a dough with a wooden spoon and gradually work in the butter.
6
Cover and leave to rise for 2 hours.
7
Punch down, cover and leave overnight on the lowest shelf of the refrigerator.
8
To cook the sausage, slit the skin here and there to prevent it splitting and place it in a pot of cold water.
9
Bring slowly to a boil and simmer for 45 minutes.
10
Remove, allow to cool and drain on a cloth, then carefully remove the skin with a sharp knife.
11
Preheat the oven to 375F.
12
Roll out the brioche dough into a 1-inch thick rectangle large enough to enclose the sausage.
13
Place on a greased baking sheet and brush the edges of the pastry with water.
14
Wrap the sausage in the dough, overlapping the long sides and then folding the ends over.
15
Brush the dough with the beaten egg and bake for 1 hour, until the pastry is golden.
16
Transfer the cooked brioche to a plate and serve it in slices about 3/4 inch thick, with Dijon mustard.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large, fresh or smoked, pure pork sausage, weighing about 1 3/4 pounds (800 g), 1 egg, beaten, Dijon mustard, 3 cups flour, unsifted (450 g), and more.

Yes, Saucisson en Brioche falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saucisson en Brioche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions