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Loading...A signature dish from the bouchons of Lyon, this rustic loaf encases a fat pork cooking sausage in a soft, buttery enriched dough. Sliced into rounds and served warm with mustard and cornichons, it is the ultimate Lyonnais bistro comfort food.
Prep Time150 mins
Cook Time45 mins
Total Time195 mins
Servings6
Yield1 loaf (6 servings)
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 38 gFat
- 18 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 9 gSugar
- 22 gProtein
- 820 mgSodium
- 310 mgPotassium
- 75 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the brioche dough
- 500 g (about 4 cups) bread flour
- 120 ml (1/2 cup) whole milk, lukewarm
- 10 g (2 tsp) active dry yeast
- 60 g (1/4 cup) granulated sugar
- 4 large eggs, room temperature
- 180 g (3/4 cup plus 1 tbsp) unsalted butter, softened
- 1 tsp fine sea salt
For the filling and finish
- 1 saucisson à cuire or saucisson de Lyon, about 400-450 g (14-16 oz), casing scored
- 1 large egg, beaten with 1 tbsp milk (for egg wash
- 1 tbsp sesame seeds or poppy seeds (optional)
- Dijon mustard and cornichons, to serve
Directions
- Sprinkle the yeast over the lukewarm milk with a pinch of the sugar; let stand 8-10 minutes until foamy.
- In a stand mixer fitted with the dough hook, combine the flour, remaining sugar, eggs, and salt. Pour in the activated yeast and mix on low speed until a shaggy dough forms.
- Gradually add the softened butter, a tablespoon at a time, beating well after each addition. Knead on medium speed for 10-12 minutes until the dough is smooth, glossy, and pulls away from the bowl. Cover and let rise in a warm spot for 1.5-2 hours until doubled in size.
- Punch down the dough and roll it out on a lightly floured surface into a rectangle roughly 35 x 25 cm (14 x 10 inches), about 1 cm thick.
- Place the sausage in the center of the dough. Fold the long sides over the sausage, then pinch the seams and ends firmly to seal, forming a tight log.
- Transfer the wrapped sausage seam-side down to a parchment-lined baking sheet. Cover loosely and let proof for 30 minutes until puffy.
- Preheat the oven to 180°C (350°F). Brush the loaf generously with egg wash and sprinkle with sesame or poppy seeds if using.
- Bake for 40-45 minutes until the brioche is deeply golden brown and sounds hollow when tapped; an instant-read thermometer inserted into the sausage should read 72°C (162°F).
- Let rest 10 minutes before slicing into thick rounds. Serve warm with Dijon mustard and cornichons.
Cook’s Notes
- Use saucisson à cuire (a fresh pork cooking sausage), not cured salami-style sausages—cured varieties will be too salty and tough once baked.
- If your sausage is very thick, blanch it in simmering water for 10 minutes, then cool completely before wrapping to ensure even cooking through the brioche.
- Cold leftover slices are delicious the next day, lightly buttered and griddled in a skillet until crisp.
- For an extra-rich, golden crust, apply two coats of egg wash, letting the first dry for 5 minutes before the second.
- Lyon's traditional saucisson brioché is served at room temperature for breakfast or brunch as well as warm for a main course.
