Saucissons en Brioche with Porto Sauce
A classic French dish where poached sausages are wrapped in brioche dough and baked, served with a rich port-flavored brown sauce.
Nutrition Facts
Per Serving: 450 kcal, Fat: 30 g, Sodium: 900 mg, Carbohydrate: 35 g, Protein: 15 g
Descriptions
Saucissons en Brioche is a traditional French dish that combines the richness of brioche dough with the savory flavors of poached sausages, typically pistachio or truffled varieties.
These sausages are wrapped in the dough and baked to perfection. The dish is served with a velvety porto sauce that adds a deep, aromatic flavor, making this a truly decadent meal.
Directions
1- Set up the workstation:
Gather all ingredients and equipment for preparation, cooking, and serving. (5 min)
2- Make the brioche dough:
Follow the direct method for brioche dough preparation. (20 min)
3- Poach the sausages:
- Gently pierce the sausages unless they are truffled.
- Poach in cold water, without boiling, for 20-30 minutes depending on their size.
- Drain, remove the skin (“robe”), and cool quickly. (5 min)
4- Prepare the porto sauce:
- Peel and dice the carrots, onions, and shallots.
- Sweat the vegetables without browning them.
- Deglaze with 2/3 of the port and reduce slightly.
- Add the thickened veal stock and meat glaze, then reduce again.
- Adjust seasoning, finish with the remaining port, and whisk in butter.
- Strain the sauce and keep warm in a bain-marie. (15 min)
5- Wrap the sausages:
- If necessary, knead the brioche dough to release gas.
- Divide dough into two, roll out into rectangles about 1 cm thick.
- Dust off excess flour and brush the dough with egg wash.
- Wrap the sausages and seal the edges, placing them seam-side down on a baking sheet.
- Decorate with leftover dough, brush with more egg wash, and let rise in a warm place.
- Brush with egg wash again and bake at 400°F (200°C) for 20-25 minutes. Cool slightly on a wire rack and keep warm. (20 min)
6- Prepare the parsley:
Wash, trim, and reserve. (5 min)
7- Plate the dish:
- Place each brioche-wrapped sausage on an oval platter lined with decorative paper.
- Brush with clarified butter, garnish with parsley, and serve with porto sauce on the side. (5 min)
Note's
- Sausages: Truffled or pistachio sausages add a refined flavor, but regular poached sausages work well too.
- Brioche Dough: Ensure the dough is well-risen for the best texture.
- Porto Sauce: For an even richer flavor, reduce the sauce longer to concentrate the port.
- Storage: The sausages can be prepared ahead of time and reheated in the oven to maintain their crispiness before serving.
Ingredients
Saucissons (sausages):
- 2 pieces (about 1.2 lbs total), such as pistachio or truffled sausages
Brioche Dough:
- All-purpose flour: 8.8 oz (250 g)
- Fine salt: 0.18 oz (5 g)
- Granulated sugar (optional): 0.35 oz (10 g)
- Fresh or dry yeast: 0.35 oz (10 g)
- Eggs: 3
- Butter: 3.5 to 5.3 oz (100-150 g)
- Water or milk: as needed
For rolling out:
- Flour: 1.4 oz (40 g)
Egg wash:
- Egg: 1
- Milk: as needed
Porto Sauce:
- Butter: 0.7 oz (20 g)
- Carrots: 1.4 oz (40 g)
- Onions: 1.4 oz (40 g)
- Shallots: 0.7 oz (20 g)
- Thickened veal stock: 0.42 qt (0.4 l)
- Meat glaze: 0.04 qt (0.04 l)
- Port wine: 0.14 qt (0.14 l)
- Butter (for finishing): 1.4 oz (40 g)
Finishing:
- Fresh parsley: 0.7 oz (20 g)
- Clarified butter: 0.7 oz (20 g)
Seasoning:
- Salt and freshly ground black pepper to taste
