Saucisson en Brioche

Prepare the brioche dough, cover and let rise at room temperature until doubled in bulk. Pat to knock out the air, cover and chill until firm enough to roll out.

If the truffle sausage is already poached, remove the skin; if it is raw, poach it according to the recipe. Poach French garlic sausage for 45 minutes-1 hour or until hot in the centre when te