A delicious and traditional dish from Lyon, a city some say is the food capital in France
About this recipe
This is a delicious recipe, that you will find in the Lyon region in France
When I grew up in my Bugey, my mother served this wonderful dish and this was such a wonderful treat... A soft brioche dough with a salty sausage inside... the contrast of textures and tastes makes this a wonderful French meal
Lyon, the town I love!
I lived in Lyon for 7 years as a student at my college, and fell in love with this beautiful town in France
The view I had for so many years
While a student, this is the view I could admire every day from my desk !
From the Saint-Just / Fourvière area where my college was, I would walk down the hill and go through charming old streets, that were there already during the Romans. Do you know that Lyon was the Capital of France under the romans ?
This bridge goes over the river Saone, one of the 2 rivers in Lyon (the other one is the more famous Rhône river)
Source of the recipe
One of the famous local dishes is the Sausage in a Brioche ("Saucisson Brioché"), a recipe I was provided by Madame d'Aubery
The Brioche Dough
1. Incorporate into the bowl : the Flour (1 ¾ Cup or 250 g), the Dry Yeast (1 teaspoon or 4 g), the Sugar (2 teaspoons or 14 g) and mix
If you have a stand mixer : that's perfect ! Just use the hook for the following instructions
KitchenAid 7-Quart Stand Mixer
Hamilton Beach Stand Mixer
With a bread machine : As I had to make this recipe at my friends' house, and as they didn't have a stand mixer, I had to make this recipe with their bread maker, and that proved to work perfectly as well
Compact Bread Maker Cuisinart
Breville Loaf Bread Maker
By hand : You may also make the brioche by hand, with no electric appliance, just use a large bowl, a spatula and your magic hands!
Large Mixing Bowls, Stainless Steel
Polyglass Spatula
2. Pour in the Eggs (3), Salt (1 pinch) and mix
3. Knead for at least 10 minutes
4. After 10 minutes, we add the Butter (⅔ Cup or 150 g) cut in pieces, and not all at once, but rather in batches. It will need some time to absorb, just patient, trust my word : the dough will absorb the Butter (⅔ Cup or 150 g)...
5. If it's the first time you're making a brioche, you may think you ruined your dough but don't panic ! The butter does not incorporate well with the dough, and that's fine ! Just leave the stand mixer or the bread maker work... The Butter will mix with the dough but that will take time. It took up to 30 minutes in my case...
Proofing
6. Let the dough proof, until doubled in volume, approx. 45 minutes to one hour ou plus.
Resting in fridge
7. Wrap airtight
8. After the brioche dough has doubled in volume, wrap with plastic wrap and place it in the refrigerator for 4 hours
Cooking the sausage
For the sausage, the cooks from Lyon use either a traditional French sausage, or local "Cervelat" sausage, which will be difficult to find abroad
You may substitute with a thick sausage (2.75" (or 2 3/4" or 7 cm) wide)
If you live in the States, you may find it in gourmet stores (check the brand : Fabrique Delices, "saucisse de morteau"), or check online : www.fabriquedelices.com
9. Cook this sausage in hot water for 20 minutes
10. After the sausage has cooked, let it cool down, and peel it, then refrigerate for 1 hour
How to avoid "the hole"
11. If you do not "prepare" the sausage, it will release humidity while baking, and will create a "hole" inside the brioche, which is not considered as pretty in Lyon... Here are 2 techniques that I learned to avoid the "hole" :
12. Bocuse Technique : To avoid a hole between the sausage and the dough, the great Bocuse had a technique : dry out the sausage in preheated oven at 360 °F / 180 °C for about 10 minutes
13. d'Aubéry Technique : Brush the sausage with egg yolk and then coat with flour (this will act like a 'glue' to adhere the dough with the sausage which will avoid the 'hole')
Pastry Brush
Silicone Brush, Heat Resistant for Pastry and Barbecue
Assembling
14. Roll out the Brioche dough
15. Wrap the sausage with the Brioche dough
Wooden Rolling Pin
Rolling Pin with Removable Rings
16. Place into a load pan (greased with melted butter). I took the mold : "Pyrex 1.5qt Loaf Dish". To purchase online, see HERE.
17. You want to place the seam underneath the brioche
Proofing for the 2nd time
18. Let the brioche proof again, covered with a wet towel (so it doesn't dry). Let it rise for 2 hours
19. After 1 à 2 hours, the brioche has risen (doubled in volume)
Decorating
20. You may decorate the brioche with any pattern you like
21. I chose to decorate with a lattice pattern with this tool : To purchase online, see HERE
22. Eggwash the top of the brioche
23. I place my lattice
Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue
Baking
24. 
Preheat the oven to 400 °F / 200 °C, and place in the oven for 30 minutes or until golden
25. After it's fully baked, let it cool down
26. and then unmold...
It's ready. You can then slice the brioche and enjoy this fabulous dish !
Ma belle mère est arrivée ce WE avec du saucisson lyonnais. Donc recherche sur internet : j'ai vu de tout (brioche avec de la levure chimique !!).
Votre recette me paraissait bien sur papier. Commencée ce matin (suivie à la lettre), dégustée ce soir : superbe recette !! Mes beaux-parents ont été impressionnés (et ce n'est pas chose facile). Merci à vous pour ce partage. Je garde votre site dans les favoris.
Pourquoi mettre du sucre ? c'est une recette salee ?
il faudra demander a son auteur. Le sucre aide a la levée, et adoucit la brioche surement. En tout cas personne ne s'en plaint