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1
Simmer sausage in water to cover until cooked through, about 10 minutes.
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2
Drain; let cool and cut into 1/2-inch slices.
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3
Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
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4
Let stand until foamy, about 5 minutes.
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5
Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
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6
Using dough hook, mix until smooth.
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7
Blend in eggs and yolks, then rye flour.
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8
Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
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9
Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
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10
Butter large bowl; add dough, turning to coat all sides.
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11
Cover bowl with plastic wrap and kitchen towel.
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12
Let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
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13
Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
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14
Cover bowl and let rest 10 minutes.
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15
For Sage Butter:.
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16
Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
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17
Generously butter 10-inch tube pan or nonstick bundt pan.
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18
Pinch off walnut-sized piece of dough.
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19
Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
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20
Repeat with remaining dough and sausage, arranging in pan in loose layers.
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21
Brush any remaining butter over top.
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22
Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
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23
Preheat oven to 375 degrees.
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24
Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
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25
Invert bread onto rack; serve warm.
