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.

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.

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.