French Canadian Sausage In Brioche Recipes

FRENCH CANADIAN SAUSAGE IN BRIOCHE

Steps:

• TO MAKE THE BRIOCHE: Measure flour into a bowl. In a separate bowl, dissolve yeast in warm water; add 2 tbsp flour from the bowl and whisk until smooth. Cover and let stand in a warm place for 15 to 20 minutes, or until mixture has doubled in volume. Stir sugar and salt into remaining flour in the bowl.
• In a large bowl, beat eggs well. Pour yeast mixture into eggs, then add softened butter. Add flour mixture in four batches, mixing after each addition. Turn dough out onto a floured surface and knead for about 10 minutes, or until dough is smooth and sticky.
• Transfer dough to a greased bowl. Cover and let stand in a warm place about 1 hour and 30 minutes, or until dough has tripled in size.
• TO PREPARE THE SAUSAGE: In a 2 quart ovenproof pan, cover the sausage with stock, wine, and minced scallions. Cover and bake on the middle rack of a 375°F oven for 30 minutes. Remove the sausage and let cool, making sure it is straight and the ends do not curve. Reserve 1 cup of pan liquid for sauce. When sausage is cool enough to handle, remove the sausage casing. Allow sausage meat to cool to room temperature, then roll in flour to coat well.
• When brioche dough has risen, remove from the bowl and place on a floured surface. The dough should be soft but firm enough to handle. Sprinkle flour all over the dough and flour a rolling pin. Gently, without pressure, roll the dough to a 10 x 10 inch square. Wrap the sausage in the dough. Place the bundle, seam side down, in a buttered 9 by 5 inch loaf pan. Let brioche rise from about 1 hour, or until it fills most of the pan.
• TO MAKE GLAZE: In a small bowl, mix egg yolk and water. Brush glaze over the brioche. Bake brioche on the middle rack of a 400°F oven for 30 minutes, or until brioche is golden brown. Let the loaf cool in the loaf pan for a few minutes, then remove it from the pan and let it cool on a rack for 30 minutes more.
• While loaf is cooling, prepare mustard sauce. In a bowl, blend the mustard, butter, and cornstarch until mixture is smooth. Skim any grease off the reserved 1 cup of sausage poaching liquid and pour liquid into a small saucepan.
• Add cream and bring to a boil. Whisk the mustard mixture into the boiling liquid. Cook over high heat, stirring constantly, until the sauce thickens slightly. Remove from heat and let cool slightly.
• When brioche loaf is cool, slice and serve with warm mustard sauce. Serves 8.
• Back Roads and Country Cooking.

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

SAUCISSON EN BRIOCHE (SAUSAGE IN BRIOCHE)

Steps:

• Combine sugar and warm milk in small dish and slowly stir in yeast. Mash yeast well if it forms lumps. Set mixture aside in warm place for 5 minutes; it should foam.
• In food processor or mixer combine flour, salt and butter, blending well. Add eggs, 2 at a time, incorporating well before adding next 2. Add yoke and process until dough is elastic and smooth; it should pull away from beater in one piece. Some processors will not have enough power to finish job; if so remove and knead by hand on lightly floured surface.
• Place dough in greased bowl, cover with damp cloth and let rise in warm place (80 to 90 degrees) for 2 hours or until it doubles in bulk. Punch down and knead for several minutes in bowl and form ball about size of softball.
• If dough is difficult to work with, place in freezer for 5 minutes. (If you are not using right away, dough can be stored, covered, in refrigerator for day.)
• Preheat oven to 375 degrees.
• Cut dough ball in half and roll out each half into roughly 10-by-5-inch rectangles. Coat both dough ball and sausage with beaten egg, then sprinkle flour over dough to form ''glue'' that will hold sausage in place.
• Lay sausages on dough rectangles and bring up sides of dough to seal them, forming seams on top. Seal edges. Place rolls on buttered sheets of aluminum foil. Wrap foil around rolls same way dough was sealed, forming seam on top. They should be wrapped loosely to allow for expansion.
• Place rolls on baking sheet, seam side down, and let them rise for 1/2 hour. Bake 35 minutes, rotating about every 12 minutes so sausage doesn't sink to one side. After 35 minutes, open foil, wash rolls with beaten egg mixture again and cook 10 minutes more. Let them cool before slicing and serving.