Lyon Sausage in Brioche

Serves 4 to 6 people

  • 1 Lyon sausage with pistachios
  • 1.5 liters (6 cups)of chicken stock
  • 2 tablespoons flour + 20 g (2 Tbsp) of butter for the mold

For the Brioche

  • 250 g (1 1/4 cup) flour
  • 125 g (1 cup) soft butter
  • 2 eggs + 1 yolk
  • 10 g (1 tbsp) dry yeast
  • 50 ml (1/4 cup) milk
  • 6 g (3 pinch) salt
  • 20 g (2 Tbsp) powdered sugar

Dissolve the yeast in warm milk. Sift flour, salt and sugar in a large bowl. Break 2 eggs in the center, add yeast and mix. Knead the dough about 10 minutes then add the butter and continue beating for another 10 minutes.

Cover the bowl with a kitchen towel and let rise 2 hours in a warm place. Flatten the dough back then leave again until doubled. Otherwise, after the first round, let it fall and put it in the fridge overnight covered in his bowl.

Meanwhile, bring broth to a simmer, having pricked the skin of the sausage with a needle beforehand and have it about 20 minutes in the poaching broth then drain and remove the skin.

Spread the dough on a floured surface into a restangle barely larger than the saucisson. Brush dough with a little egg yolk;Place the sausage in the center of the dough, wrap it and drop it, edge down, in a buttered and floured loaf pan. Let rise 30 minutes.

Preheat oven to 210 ° C( 420°F). Brush the dough with remaining egg yolk and bake.

Cook about 30 minutes. After that time, remove from oven, unmold and serve warm with a green salad.

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