Saucisson Brioché Lyonnais Recipe
This classic French recipe from the city of Lyon sees a whole sausage coated in crushed pistachios before being baked inside a loaf of brioche.
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Serving platter
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Plate
- Pastry brush
- Mortar and pestle
- Kitchen scale
- Measuring cup
- Spoon
- Plastic wrap
Ingredients
- 1 Lyonnaise sausage, large, or a good-quality smoked sausage
- 100g of shelled pistachios
- 200g of plain flour
- 2 eggs
- 15g of fresh yeast
- 70ml of whole milk, lukewarm
- 15g of fine salt
- 500g of bread flour
- 6 eggs
- 175g of unsalted butter, softened
- 30g of sugar
- 2 banana shallots, finely diced
- 30g of unsalted butter
- 250ml of ruby port
- 250ml of red wine
- 500ml of fresh chicken stock
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