Sausage in Brioche Recipe

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
egg wash
flour

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!

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7 Responses to Sausage in Brioche Recipe

  1. Elkie says:

    Interesting! Never thought of making a large sausage roll with brioche dough.
    Would it work in another pan than a Pullman, though? What if I cover a loaf pan or a rectangle cake pan?

  2. Melinda says:

    Hi Joe,
    I have really enjoyed your recent geek posts on flour. But now I have a totally unrelated request. I am getting ready to bake a birthday cake and want to use the Heritage Frosting. I have read comments on other blogs that it can be unstable in the heat of summer – like now in New Mexico. 1) Would adding some meringue powder help with that? If so, how much? 2) Would you consider adding flavor variations at the end of your standard Heritage Frosting recipe: coffee, chocolate, brown sugar, lemon, coconut? Or at least a few lines on how to calculate how much of the different kinds of flavorings to put in when? (On the coffee one, I am just going to dissolve some espresso powder in with the milk and proceed.) Thanks, Joe!
    P.S. The Gap is posting annoying banner ads at the bottom of some of the posts, making it impossible to post comments.

    • joepastry says:

      Hey Melinda!

      I’ll get after those ads, thank you.

      Regarding the frosting, anything that has butter in it will be sensitive to heat to some extent. My feeling is meringue powder won’t be that much help, but you can try adding 1/3 cup or so. Get back to me with h results!

      As for the flavorings, it’s pretty much unlimited. Four ounces of chocolate, 1/3 cup of peanut butter, any extract or color you can think of…just whip it in at the end.

      Have fun!

      - Joe

  3. Lee says:

    This recipe contains the three most dreaded words in all of baking: “Generously butter pan.” I have programmed my computer so that whenever it sees those words, it deletes them, and substitutes in their place, “Spray pan with some PAM-like product, since it is so quick and easy compared to the mess involved with smearing butter everywhere. And there is also less chance of missing a spot.” But I’m worried, Joe. Is there something wrong with me? Are my baked goods suffering in any way because I use a spray-on product? (Whichever one happens to be on sale, as it happens.) In a blind taste test, could you tell the difference between something — cake, bread, whatever — baked in a pan lubricated with the “politically correct” method of spreading butter, and one baked by a lazy slob like me in a PAM-sprayed pan? For those who say aerosol spraying is too messy, Rose Levy Beranbaum has a great tip: Open your dishwasher and hold the pan in front of it while you spray. Me, I just go out on my deck, as I will in a few weeks demonstrate to you.

    • joepastry says:

      That’s a good little plug-in. Where’d you snag that code? I’m with you the majority of the time, however in this case the prodigious butter gives the crust both crisp and especially color. I’d override the program in this one instance.

      - Joe

    • joepastry says:

      PS – Looking forward to the demo!

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