Saucisson de Lyon Brioché
This classic French dish features a flavorful cured sausage baked inside a rich, buttery brioche bread. It's a comforting and impressive main course that's perfect for a special occasion or a hearty meal. The tender brioche complements the savory sausage beautifully.
An original recipe by Forkin
- Total time
- 4 hr 45 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 590 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
brioche dough
- 300 gall-purpose flour
- 7 gactive dry yeast
- 20 ggranulated sugar
- 5 gsalt
- 3 pcsegg, large, at room temperature
- 150 gunsalted butter, cold, cut into small cubes
Ingredients
- 1 pcssaucisson de lyon, about 400g, pre-cooked
egg wash
- 1 pcsegg yolk, for egg wash
- 1 tbspmilk, for egg wash
Equipment
pastry brush · rolling pin · plastic wrap · wire rack · baking sheet · parchment paper · small bowl · large mixing bowl · stand mixer (optional)
The method
Step by step
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
About 2 min
- 2
Add the eggs one at a time, mixing well after each addition until a shaggy dough forms.
About 3 min
- 3
If using a stand mixer, knead the dough on medium-low speed for 5-7 minutes until it starts to come together and is somewhat elastic.
About 7 min
- 4
Gradually add the cold, cubed butter, a few pieces at a time, allowing each addition to be mostly incorporated before adding more. Continue kneading until the dough is smooth, shiny, and very elastic, about 10-15 minutes.
About 15 min
Cook’s note: The dough will be very sticky at first, but keep kneading; it will eventually come together.
- 5
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, for the first rise.
About 2 hr
Cook’s note: Chilling the dough makes it easier to work with and develops flavor.
- 6
While the dough chills, prepare the saucisson. If it has a casing, carefully remove it.
About 5 min
- 7
Once the dough has chilled, lightly flour a work surface and gently punch down the dough to deflate it.
About 1 min
- 8
Roll the dough into a rectangle large enough to fully encase the saucisson, about 1/4 inch thick.
About 5 min
- 9
Place the saucisson in the center of the dough rectangle.
About 1 min
- 10
Fold the long sides of the dough over the saucisson, overlapping them slightly, and pinch the seam closed securely. Pinch the ends closed as well.
About 3 min
Cook’s note: Ensure the sausage is completely sealed within the dough to prevent it from drying out.
- 11
Transfer the brioche-wrapped saucisson, seam-side down, to a baking sheet lined with parchment paper.
About 1 min
- 12
Cover loosely with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until visibly puffy.
About 1 hr 30 min
- 13
Preheat your oven to 180°C (350°F).
About 15 min
- 14
In a small bowl, whisk together the egg yolk and milk to create an egg wash.
About 1 min
- 15
Gently brush the entire surface of the risen brioche with the egg wash.
About 1 min
- 16
Bake for 40-45 minutes, or until the brioche is deeply golden brown and cooked through.
About 45 min
Cook’s note: If the brioche browns too quickly, you can loosely tent it with aluminum foil.
- 17
Remove from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving.
About 20 min
Cook’s note: Allowing it to cool slightly helps the brioche set and makes it easier to slice cleanly.
Per serving
Nutrition
- Calories
- 589.6kcal
- Protein
- 17.2g
- Carbs
- 42.6g
- Fat
- 38.9g
- Fibre
- 1.7g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftovers tightly wrapped in plastic wrap or aluminum foil.
Reheat slices in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.