A specialty of Lyon, Saucisson Brioché wraps a whole poaching sausage in soft, buttery brioche dough and bakes it until golden — an impressive centrepiece that slices into beautiful rounds.
Ingredients
- 1 Lyonnaise poaching sausage (or a good quality garlic sausage)
- 400 g brioche dough
- 1 egg, beaten, for glazing
Instructions
- Poach the sausage according to packet instructions, then let it cool and peel off the skin.
- Roll out the brioche dough and wrap it snugly around the sausage, sealing the edges underneath.
- Place seam-side down on a baking tray and brush with beaten egg.
- Let rise for 30 minutes in a warm place.
- Bake at 180°C (350°F) for 30-35 minutes until deeply golden.
Serve warm, sliced into thick rounds, as a starter or light main with a green salad.
