Ingreadient :

Saucisson Brioche

• 500gr strong canadian flour
• 15gr salt
• 70gr milk
• 6 eggs + 1 egg yolk for egg wash 30gr fresh yeast
• 175gr unsalted butter diced 30gr sugar
• 2 morteau sausage
• 100gr pork fat ( optional)

To Roll the Sausage

• 30gr flour
• 2 whole eggs

Red Wine Sauce

• 1ltr Good Bought Veal Stock reduced to 200-300ml 350ml port
• 350ml red wine
• 250gr shallots julienne
• 3 cloves garlic 10gr thyme
• 1 bay leaves 20ml vegetable oil 1 pinch salt
• 5 mill of black pepper 50-80gr butter

Mids Potatoes

• 300gr mids potatoes 1ltr water
• 10gr salt

Direction :

Saucisson Brioche

1. On a kitchen aid bowl place flour and salt, in a little pot mix the milk and sugar together, warm it to 30 degrees ish, add the fresh yeast and mix it to dissolve.
2. Add the liquids to the flour mix and turn the machine on for 10 mins with a dough hook. Slowly add diced butter, (take your time don’t rush this step) once it s all incorporated let the machine run for another 10 mins
3. Cover the bowl with a wet cloth or cling film and let it prove till double size, knock it back and rest in the fridge overnight
4. Simmer the sausage for 10 min, then roast in the oven for 10 mins to dry out at 180c, leave it to cool down to room temp
5. Divide into 2x 400gr
6. Roll it out 4 times the width and little longer than the sausage.
7. Coat the sausage in flour then deep in the eggs and place the sausage in the middle of your brioche, fold the brioche over the sausage so the 2 ends meet in the middle, then roll it over so the 2 ends are on the bottom, make sure there is not much of overlapping on the brioche This would fit 2 moulds of 18cm x 8cm x 7cm.
8. Let it prove to 45 mins ish ( depending on the room temperature and humidity) till almost double the size then egg wash with pure egg yolk, bake it at 180C fan 4 for about 40 mins, after 10 mins start brushing it with pork fat and keep brushing every few mins.
9. Once cooked leave it to cool down in the mould for 15 mins, and that is ready to be sliced.

Red Wine Sauce

1. Place the oil in a pan, add the shallots and garlic with the herb, season them and let sweat slowly with a lid on till soft, add the port and red wine and reduce it to glaze, add this into the simmering reduced stock, reduce a bit if necessary and pass through chinois pressing down very well with a ladle in a small pot. When serving, bring the sauce back to simmer and add a generous knob of butter.

Mids Potatoes

1. Place the potato in cold water and salt and bring to a simmer being careful to don’t let the water boil. Cook for about 20 mins depending on the side of the potatoes, drain and leave it to cool down at room temperature.