Lyon-style brioche sausage
6 servings
120 minutes
Brioche sausage Lyonnaise is a gastronomic masterpiece of French cuisine, originating from Lyon. The combination of airy, slightly sweet brioche dough and tender, juicy pork sausage creates a harmony of flavors. A light lemon aroma adds freshness and sophistication. This dish is often served hot as the main treat on festive tables.
1
Boil the 1 kg and 30 cm long pork sausage intended for thermal processing in broth for 40 minutes. Cool completely.
- Pork sausage: 1 piece
- Meat broth: 700 ml
2
Prepare brioche dough. For this, 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 eggs, salt, sugar, the zest of one lemon grated finely, and the liquid dough. Knead the dough, cover with a napkin, and place in a warm place to rise.
- Fresh yeast: 20 g
- Milk: 250 ml
- Salt: 15 g
- Sugar: 50 g
- Wheat flour: 700 g
- Chicken egg: 6 pieces
- Lemon zest: 50 g
3
When the dough rises, knead it, roll it out 4-5 times and fold it, then cover and place it in the refrigerator.
- Wheat flour: 700 g
4
Dust the table with flour and roll out the dough into a rectangle slightly longer than the sausage. Remove the casing from the sausage, lightly dust with flour, and wrap it in the dough; fold the edges and seal tightly.
- Wheat flour: 700 g
- Pork sausage: 1 piece
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 210 degrees. Remove from the mold. Serve hot.
- Chicken egg: 6 pieces