Saucisson en Brioche

Brioche Stuffed with Sausage

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Judging from charcuterie windows this very superior kind of sausage roll is not normally made at home. But if you’ve already devoted some time to preparing a brioche dough or, as I do, simply enjoy yeast cooking, you may like to bake a garlic sausage this way. I use an 840 ml ( pt) loaf tin and the ideal sausage for this is 4–5 cm (1½–2 in) across and about 2.5 cm (1 inch) shorter than the tin.


  • 15 g(½ oz) fresh yeast or 2 teaspoons dried yeast
  • ½ teaspoon caster sugar
  • 225 g(8 oz) strong white bread flour
  • 2 large eggs
  • ½ teaspoon salt
  • 85 g(3 oz) butter, melted
  • 340 g(12 oz) garlic sausage
  • 1 beaten egg
  • a little extra flour


Cream the fresh yeast with the sugar in a warm mixing bowl and blend in 2 tablespoons warm water. If using dried yeast simply stir the yeast and the sugar into the water. Set aside in a warm place for 5–10 minutes until the mixture is frothy.

Add the flour to one side of the bowl and pour the eggs beaten with the salt into the centre of the bowl. Pour the melted butter to the other side of the bowl. Use a wooden spoon to mix everything together. Then beat with the spoon for 5–10 minutes, stretching the dough as much as possible, until it becomes elastic and less sticky. Alternatively mix the dough in a processor for 1 minute.

Cover the bowl with a plastic bag and leave at room temperature for 1–2 hours until the dough has doubled in bulk. Gently knock down the dough and place in a plastic bag. Chill in the refrigerator for about 1 hour.

Skin the sausage, brush with egg and roll in flour. On a floured surface roll out the dough to make a rectangle just large enough to wrap round the sausage. Press the joins together and cut away any surplus dough, place the sausage roll, join side down, in the well-greased tin.

Brush the top with beaten egg and decorate with leaves cut from the dough trimmings. Leave the tin in a warm place for about 30 minutes until the dough is puffy.

Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 25–30 minutes, until the brioche crust is golden brown and is starting to shrink away from the sides of the tin.

Turn out on to a wire rack to cool or serve hot, cut in slices.