Saucisson En Brioche Sausage In Brioche Recipes

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.

SAUCISSON EN CROUTE

Steps:

• Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
• Cut the kielbasa into 8 (3-inch) long pieces and set aside.
• On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
• Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
• Copyright 2003 Television Food Network, G.P. All rights reserved

SAUSAGE BRIOCHE DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
• In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

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.

SAUCISSON EN CROUTE

Steps:

• Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
• Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
• Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
• Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.