Saucisson Brioche

Ingredients

• 500g (1.1 lb) pork sausages 500g (1.1 lb) pork sausages
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 50g (1/4 cup) unsalted butter, softened 50g (1/4 cup) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 tbsp Dijon mustard 1 tbsp Dijon mustard
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/2 tsp dried thyme 1/2 tsp dried thyme
• 1/2 tsp dried rosemary 1/2 tsp dried rosemary
• 1/2 tsp dried oregano 1/2 tsp dried oregano
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Total), 10g (Saturated)
• Carbohydrates: 32g (Total), 2g (Sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, softened butter, eggs, Dijon mustard, salt, black pepper, dried thyme, dried rosemary, and dried oregano. Mix until a sticky dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
3. 3.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough into a rectangle large enough to wrap around the sausages.
6. 6.
   Place the sausages in the center of the dough and fold the dough over, sealing the edges.
7. 7.
   Transfer the wrapped sausages onto a baking sheet lined with parchment paper.
8. 8.
   Brush the top of the brioche with the beaten egg yolk for a golden finish.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the brioche is golden brown and the sausages are cooked through.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Pork sausages — Choose high-quality sausages with a good balance of fat and meat. If desired, you can experiment with different flavors such as garlic or herb-infused sausages.
• Dijon mustard — Use a smooth and creamy Dijon mustard for a subtle tanginess. Avoid using grainy or spicy mustard varieties as they may overpower the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, you can add finely chopped onions or garlic to the sausages before wrapping them in the brioche dough.
• Serve Saucisson Brioche warm or at room temperature for the best taste and texture.
• If you prefer a spicier version, you can sprinkle some chili flakes or paprika on top of the brioche before baking.
• Leftover Saucisson Brioche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• This dish pairs well with a side of Dijon mustard or a tangy tomato chutney.

Serving advice

Slice the Saucisson Brioche into thick slices and serve as a main course accompanied by a fresh green salad. Alternatively, cut into smaller portions and serve as an appetizer or finger food at parties or gatherings.

Presentation advice

Arrange the sliced Saucisson Brioche on a platter, garnished with fresh herbs such as parsley or thyme, to add a touch of elegance to your presentation. Serve with a side of Dijon mustard or tomato chutney for dipping.