Here’s a bit of bistro — read “simple” — fare that makes a fantastic summer meal. It’s pretty much what it sounds like: cooked sausage baked into a loaf of brioche. It’s rich but not too much so. Just plain nice. You’ll need:
1 1/2 recipes brioche dough, cold
About 1/2 pounds cooked sausage (not cured)
about 2 tablespoons butter
Preheat your oven to 375 degrees Fahrenheit and remove the sausage from the fridge if it’s already cooked and let it warm to room temperature. If it isn’t cooked, cook it by baking or poaching gently and let it cool to room temperature.
Roll out the dough into a rectangle as long as your Pullman pan. Paint a stripe of egg wash down the middle and sprinkle a little flour on it. Place the cooked, cooled sausage on the stripe, then paint it with egg wash and flour it as well. Fold in the dough on one and and apply a little egg wash to the edge, then the other. Fold in one of the sides, apply more wash to the edge, then fold the other side over to completely enclose the sausages.
Place the roll in the pan seam side down and allow the brioche to rise in the covered pan until it’s doubled, then bake the brioche for about 40 minutes until lightly browned. Slice and serve!