Lyonnaise Sausage in Brioche
Main Dishes • French
Description
Lyonnaise Sausage in Brioche
Ingredients
- Wheat Flour 25 oz
- Semi-Smoked Sausage 1 piece
- Milk 10 fl oz
- Butter 5 oz
- Chocolate eggs 6 pieces
- Salt 0 oz
- Sugar 0 oz
- Dry yeast 0 oz
- Citrus Zest Mix 0 oz
- Chicken Broth 25 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.
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