Sausage in Brioche (EN BRIOCHE saucisson - France)
(This recipe is from Alex B.)
This brioche is made with a sausage called saucisson de France Morteau that we can not be found but may very well be replaced by modena sausage sausage or some Southern cooking.
Ingredients for 5 / 6 persons
1 sausage sausage to another about gr. 450
1 packet of yeast (yeast for 25 grams)
20 cl. of fresh cream
250 gr. flour
20 gr. of buttera few leaves of lettuce
If you prefer pre-cooked sausage (the best is the Modena), prepare as directed.If it's more sausage to be cooked by placing it in a saucepan with cold water, bring to a boil and let it cook for 20 minutes (or more depending on the case of fresh or dried sausage) is removed from the water and then Leave it to cool.Break the eggs into a bowl, add salt and beat them like an omelet, then incorporate, still whisking, baking powder, fresh cream and the flour little by little, to keep lumps, in order to obtain a smooth paste.Butter a mold profusely plum cake, pour the pasta. Remove the skin from the sausage (or sausage) and place it on the dough by pressing it lightly because lunges.Let stand for 20 minutes.Turn the oven to 180 degrees and bake 10 minutes after the mold and bake 40 minutes x.To serve place the pastries on a serving dish and garnish with green salad endive (it would be the "niçoise") French. I prefer the lentils with garlic.
Recipe of the December 28
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