Saucisson Brioche, Red Wine Sauce, Mids Potatoes
The sausage in this dish from Claude Bosi runs through the middle of the brioche. Eat straight from the oven or fry it in a little butter!
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Cooking tools:
- Stand mixer
- Kitchen scale
- Fine-mesh sieve
- Loaf pan
- Pastry brush
- Rolling pin
- Oven
- Stove
- Mixing bowl
- Saucepan
- Pan
- Baking sheet
- Ladle
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Plate
- Plastic wrap
- Kitchen towel
- Refrigerator
- Ramekin
Ingredients
- 500gr strong canadian flour
- 15gr salt
- 70gr milk
- 6 eggs + 1 egg yolk for egg wash
- 30gr fresh yeast
- 175gr unsalted butter diced
- 30gr sugar
- 2 morteau sausage
- 100gr pork fat ( optional)
- 30gr flour
- 2 whole eggs
- 1ltr Good Bought Veal Stock reduced to 200-300ml
- 350ml port
- 350ml red wine
- 250gr shallots julienne
- 3 cloves garlic
- 10gr thyme
- 1 bay leaves
- 20ml vegetable oil
- 1 pinch salt
- 5 mill of black pepper
- 50-80gr butter
- 300gr mids potatoes
- 1ltr water
- 10gr salt
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