Brioche Morteau sausage is a friendly and economical dish, originating from Franche-Comté.
To make brioche dough successfully, it is important to let it rest long enough.
The sausage is cooked in water, before being put in the oven once wrapped in dough.
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1 p.m. at the table
Tender and firm at the same time, Morteau brioche is a must in Franche-Comté gastronomy. A blend of flavors that evokes the terroir and childhood memories. To make it to perfection, discover Céline’s recipe, which has been passed down from generation to generation.
What ingredients for our Morteau brioche?
To prepare a brioche Morteau sausage for six people, you need:
A Morteau sausage
300 grams of flour
Five grams of salt
Twenty grams of baker’s yeast
Three eggs
120 grams of butter
Allow on average 11.50 euros to prepare this Morteau brioche, or two euros per person. Something to have fun without breaking the bank.
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How to prepare Morteau brioche?
To begin, you need to prepare the dough for your brioche. Crumble the baker’s yeast and mix it with a tablespoon of lukewarm water. Pour the flour and salt into a salad bowl. Add the brewer’s yeast, forming a small well in the center of your mixture and mix everything. Then add the eggs, one by one, as well as the softened butter. Knead the dough by hand for at least twenty minutes, then let it rise for 45 minutes. For this operation, leave your preparation in a salad bowl covered with transparent film, at room temperature. Once this time has elapsed, knead the dough again to expel the air, then place it in the fridge for two hours.
Meanwhile, cook the Morteau sausage. Immerse it in a large pot of cold water and let it cook for 35 minutes. Start by turning the heat on high, then turn it down when the water boils. Once cooking is complete, remove the sausage from the water.
Take your dough out of the fridge and roll it out. Place the Morteau sausage in the middle and wrap the dough around it. Place your preparation in a cake mold and wait an hour for the dough to rise again, this time at room temperature. Then brush your Morteau brioche with egg yolk, before baking for 35 minutes at 180 degrees. All you have to do is slice a few pieces and share this delicious local dish with whoever you want.
Céline’s tip: prick the sausage after cooking
Although the reflex may be to prick the sausage before cooking, this practice is not recommended for Morteau. Stitch before “removes the taste”, assures Céline. Our cook, on the other hand, sticks the tip of her knife into the sausage, once cooking is finished. This helps remove excess water, so as not to soak the brioche dough. You can also wrap the Morteau in a paper towel, to be sure that it does not soak your brioche. A little tip that can significantly improve the taste of your dish.
