Duck Sausage en Croûte

In Lyon, thick sausages baked in a generous crust of brioche has long been a traditional dish. The buttery melting texture of the brioche (a bread that contains lots of butter and eggs) next to the sausage is one of the sublime combinations of the table. They use various sausages in Lyon—one place I know even uses foie gras—but here, of course, it’s got to be duck sausage. If you’re making sausages and planning to use one for this dish, use the thicker casings—the beef middles—and make at l