Recipe

French Canadian Sausage In Brioche Recipe

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Ingredients

1 egg yolk .
2 large eggs .
1/4 c warm water .
BRIOCHE .
1 1/2 tsps yeast .
1 1/2 tsps cornstarch .
1/3 c whipping cream .
1 1/2 c all-purpose flour .
1 tsp water .
2 tbsps minced white scallions .
2 c chicken stock .
1/2 tsp salt .
MUSTARD SAUCE (use 1 c of the sausage poaching liquid from above) .
1 tbsp Dijon mustard .
SAUSAGE .
1 tbsp butter, at about room temp .
1 c dry white wine .
1 1/4 lbs sausage .
GLAZE .
6 tbsps unsalted butter, softened

Directions

Step #1 TO MAKE THE BRIOCHE: Measure flour into a bowl.
Step #2 In a separate bowl, dissolve yeast in warm water; add 2 tbsp flour from the bowl & whisk until smooth.
Step #3 Cover up & let this stand in a warm place for 15 to 20 mins, or until mixture has doubled in volume.
Step #4 Stir sugar & salt into remaining flour in the bowl.
Step #5 In a large bowl, beat eggs well.
Step #6 Pour yeast mixture into eggs, then add softened butter.
Step #7 Add flour mixture in four batches, mixing after each addition.
Step #8 Turn dough out onto a floured surface & knead for about 10 mins, or until dough is smooth & sticky.
Step #9 Transfer dough to a greased bowl.
Step #10 Cover up & let this stand in a warm place about 1 hr & 30 mins, or until dough has tripled in size.
Step #11 TO PREPARE THE SAUSAGE: In a 2 quart ovenproof pan, cover the sausage with stock, wine, & minced scallions.
Step #12 Cover up & bake on the middle rack of a 375°F oven for 30 mins.
Step #13 Remove the sausage & let cool, making sure it is straight & the ends do not curve.
Step #14 Reserve 1 c of pan liquid for sauce.
Step #15 When sausage is cool enough to handle, remove the sausage casing.
Step #16 Allow sausage meat to cool to about room temp, then roll in flour to coat well.
Step #17 When brioche dough has risen, remove this from the bowl & place on a floured surface.
Step #18 The dough should be soft but firm enough to handle.
Step #19 Sprinkle top flour all over the dough & flour a rolling pin.
Step #20 Gently, without pressure, roll the dough to a 10 x 10 inch square.
Step #21 Wrap the sausage in the dough.
Step #22 Place the bundle, seam side down, in a buttered 9 by 5 inch loaf pan.
Step #23 Let brioche rise from about 1 hr, or until it fills most of the pan.
Step #24 TO MAKE GLAZE: In a small bowl, mix egg yolk & water.
Step #25 Brush glaze over the brioche.
Step #26 Bake brioche on the middle rack of a 400°F oven for 30 mins, or until brioche is golden brown.
Step #27 Let the loaf cool in the loaf pan for a few mins, then remove it from the pan & let it cool on a rack for 30 mins more.
Step #28 While loaf is cooling, prepare mustard sauce.
Step #29 In a bowl, mix the mustard, butter, & cornstarch until mixture is smooth.
Step #30 Skim any grease off the reserved 1 c of sausage poaching liquid & pour liquid into a small saucepan.
Step #31 Add cream & bring to a boil.
Step #32 Whisk the mustard mixture into the boiling liquid.
Step #33 Cook over high heat, stirring constantly, until the sauce thickens slightly.
Step #34 Remove from heat & let cool slightly.
Step #35 When brioche loaf is cool, slice & serve this with warm mustard sauce.
Step #36 Serves 8.
Step #37 Back Roads & Country Cooking.
Enjoy the French Canadian Sausage in Brioche recipe

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French Canadian Sausage In Brioche Recipe

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