Serves: 6
Add a touch of French panache to your Christmas menu with this recipe from Michelin-starred chef Gregory Marchand, owner of the Frenchie in rue de Nil, Paris, and London’s Covent Garden.
This easy saucisson brioche recipe takes the sausage sarnie to a whole new level! Both delicious and good-looking, it’s a common addition to Gregory Marchand’s Christmas spread – and here’s how to make it one of yours too.
Saucisson brioche
Ingredients
- 1 kg T65 flour
- 100 g fresh yeast
- 150 g sugar
- 500 g eggs + fermented milk
- 25 g fine salt
- 500 g butter
- 6 Morteau sausages
Instructions
For the brioche
- Using the hook, mix all the ingredients at a low speed until the dough makes a ball.
- Roll the dough into a ball and put it in a greased bowl.
- Let it stand overnight.
For the sausages
- Cook the sausages in the boiling water for 20 minutes.
- Remove the skin.
- Cook sausages at 190°C in the oven for 10 minutes.
- Turn the sausages and bake for another 10 minutes.
- Let them cool completely.
For the terrine
- Make an egg wash (egg yolk and cream mixed together; can use water or milk instead of the cream).
- Divide the brioche dough into six.
- Roll out to a thickness of about 4cm.
- Cover the dough with egg wash.
- Cover a sausage with egg wash too, coat with flour and lay on the dough.
- Coat the sausage with the dough and place the opening towards the bottom in a well-greased terrine.
- Repeat for the other five sausages.
- Cover the buns with cling film.
- Let them swell.
- Preheat the oven to 170°C, brown the top of the buns, bake for 20 minutes.
- Turn the terrines and bake for another for 10 minutes.
- Test the temperature inside the brioche (it should be around 82°C to 85°C).
- Take them out if they have reached the right temperature.
- Remove the buns from the terrines immediately.
- Allow to cool before cutting.
- Cut a slice of brioche sausage, butter it and warm it on a griddle.
- Place the slice on the plate, with a seasoned green salad, the meat juice from cooking and some mustard on top.
- Serve mustard vinaigrette (olive oil, white wine vinegar, mustard, garlic, salt & pepper) on the side.
FRENCHIE COVENT GARDEN
16 Henrietta St, Covent Garden, London WC2E 8QH
5 Rue du Nil, 75002 Paris, France
www.frenchie-restaurant.com
