Saucisson en Brioche

Saucisson en Brioche

Recipes with Saucisson Sec de l'Ardèche

A whole saucisson sec baked inside buttery brioche dough. The recipe comes from Lyon, where charcuterie baked in pastry is a tradition that goes back centuries. The brioche puffs golden around the sausage, soaking up rendered fat where the two meet. Serve warm, sliced into thick rounds with a pot of Dijon mustard on the side.

Prep Time

30 min + 2 hours rising

Cook Time

35 min

Servings

8

Difficulty

Medium

Ingredients

  • 1 saucisson sec de l'Ardèche (about 300g), peeled
  • 350g bread flour
  • 7g instant yeast
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 4 eggs, room temperature
  • 150g unsalted butter, softened
  • 1 egg yolk + 1 tablespoon milk (egg wash)
  • Dijon mustard for serving

Steps

1

Mix flour, yeast, salt, and sugar. Add the eggs one at a time, kneading between additions. Work in the softened butter piece by piece until the dough is smooth, elastic, and pulls away from the bowl. This takes 10 to 15 minutes by hand or 8 minutes in a stand mixer.

2

Cover the dough and let it rise at room temperature for 1.5 hours until doubled.

3

Punch down the dough and roll it into a rectangle large enough to wrap the saucisson with a 3cm overlap on all sides. Peel the saucisson (remove the casing and any mold bloom). Place the sausage along the center of the dough.

4

Fold the dough over the saucisson, sealing the seam and tucking the ends underneath. Place seam-side down on a lined baking sheet. Cover and let rise 30 minutes.

5

Preheat oven to 180°C. Brush the brioche with egg wash. Bake 30 to 35 minutes until deep golden brown. Let rest 10 minutes before slicing into 2cm rounds. Serve warm with Dijon mustard.

Tips

The saucisson must be peeled before wrapping. If you leave the casing on, the brioche cannot bond to the meat and you get an air gap. Use a saucisson that has cured at least five weeks; younger ones release too much moisture and make the dough soggy.