Brioche sausage with Beaujolais sauce recipe | EUROtoday

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Lyon at its finest. This dish is a bit more advanced than most to make, however is effectively value it.


Prep time: 40 minutes, plus proving time and in a single day resting

Cook time: 1 hour 10 minutes




For the saucisson brioche

  • 250g robust bread flour, plus further for dusting
  • 35ml entire milk
  • 15g caster sugar
  • 10g contemporary yeast
  • 3 eggs, overwhelmed
  • 85g unsalted butter, diced, plus further for spreading
  • 1 Morteau sausage, approx 600g, or different straight, smoked sausage

To assemble

  • 1 egg, overwhelmed, plus 1 yolk for an egg wash
  • 30g plain flour
  • 50g pork fats, melted (non-compulsory)

For the Beaujolais sauce

  • 1 litre veal or beef inventory
  • 20ml vegetable oil
  • 250g finely sliced shallots (approx 10)
  • 3 garlic cloves, unpeeled, evenly crushed with the palm of your hand
  • 1 thyme sprig
  • 1 bay leaf
  • 250ml port
  • 500ml Beaujolais or related mild crimson wine (not too tannic)
  • 50-80g salted butter


  1. Place the bread flour and 1½ tsp salt within the bowl of an electrical stand mixer fitted with a dough hook (or a big mixing bowl).
  2. In a small pan, heat the milk and sugar to about 30C. Add the yeast and blend till dissolved.
  3. Mix the eggs with the milk and add this to the flour. Run the machine on sluggish for 10 minutes. Alternatively, combine after which knead by hand.
  4. Slowly add the diced butter piece by piece to the bowl. Once it has been included, let the machine run (or knead) for 10 minutes.
  5. Cover the bowl with a moist tea towel or cling movie and let it show for about 20 minutes, till it has doubled in dimension.
  6. Knock it again by kneading it a number of occasions within the bowl and go away it to relaxation (coated once more) within the fridge in a single day.
  7. The subsequent day, preheat the oven to 180C/160C fan/fuel mark 4.
  8. Simmer the sausage entire for 10 minutes, then place on a baking tray and roast for 10 minutes. Take out of the oven and go away to chill to room temperature.
  9. Turn the brioche dough out on to a evenly floured work floor and roll it out right into a rectangle 4 occasions the width of and slightly longer than the sausage.
  10. Coat the sausage within the overwhelmed egg after which within the flour and place it in the midst of the dough.
  11. Bring up the edges to surround the sausage so the 2 edges meet within the center, then flip it over to cover the be part of, guaranteeing that the dough isn’t overlapped an excessive amount of. Press the ends of the dough collectively to surround the sausage.
  12. Place in a terrine mould or dish that’s about 18cm x 8cm and 7cm deep. Let the brioche show once more for about 45 minutes or till virtually double the scale.
  13. Meanwhile preheat the oven to 200C/180C fan/fuel mark 6. Brush the brioche with the egg yolk. Bake for about 40 minutes; when you’ve got pork fats, brush slightly over the brioche after 10 minutes, repeating each 5 minutes or so. The brioche can be golden by the tip.
  14. Meanwhile, to make the Beaujolais sauce, put the inventory in a pan. Heat to cut back it to 200-300ml (8-10 minutes).
  15. At the identical time, warmth the oil in a pan over a excessive warmth, then add the shallot, garlic and herbs. Season and put the lid on, letting them sweat slowly till smooth (about 20 minutes).
  16. Add the port and wine, persevering with to warmth till the liquid has lowered to a glaze (about 5-10 minutes), then add this to the pan of simmering lowered inventory.
  17. Continue to cut back it a bit if obligatory (so you possibly can’t style the alcohol) then go via a positive sieve, urgent down effectively with a ladle, right into a bowl or jug.
  18. Once the sausage is cooked, go away it to chill within the terrine mould or dish for quarter-hour.
  19. To serve, reduce into slices 3cm thick. Spread every slice with slightly butter on each side. Fry in a non-stick pan till colored effectively on either side.
  20. Meanwhile, deliver the sauce again to a simmer and whisk in a beneficiant knob of butter and extra seasoning if wanted.
  21. Serve the slices of saucisson brioche on plates surrounded by the Beaujolais sauce.