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