Sausage and taleggio brioche roll recipe
This giant sausage and taleggio roll makes a Sunday lunch or festive meal with a difference. The rich filling is encased in golden brioche.
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Cooking tools:
- Stand mixer
- Rolling pin
- Cheesecloth
- Kettle
- Colander
- Mixing bowl
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Oven
- Stove
- Refrigerator
Ingredients
- 3g fast-action dried yeast
- 5g caster sugar
- 200g strong white bread flour, plus extra to dust
- Generous ½ tsp salt
- 35ml milk, warmed
- 2 large free-range eggs, beaten, plus
- 1 extra egg, lightly beaten, for the glaze
- 125g unsalted butter, cut into cubes, at room temperature
- Glug olive oil for frying
- 6 shallots, finely sliced
- 200g smoked bacon lardons
- 3 sausages, casings removed
- 100g young leaf spinach
- 50g drained sun-dried tomatoes, coarsely chopped
- 50g fresh breadcrumbs
- Bunch fresh basil, chopped
- 100g mature cheddar, grated
- 100g taleggio, sliced
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