Saucisson brioché

Bobosse’s selected saucisson brioché wraps a prepared cooking sausage in its own cream-and-egg dough. This particular producer recipe uses baking powder and describes the finished Lyon specialty as having a tender centre and golden crust.

The cooking sausage simmers in water before being cooled and peeled. Its casing is removed before the sausage enters the dough.

Flour, three whole eggs, crème fraîche, a pinch of salt and baking powder are mixed for the surrounding dough. The mixture is poured into a buttered loaf pan.

The cooked sausage is placed in the pan so that the dough covers it. Oven baking cooks the surrounding dough into the browned exterior described by the producer.

The complete saucisson brioché is served hot with a separately prepared green salad. Bobosse places the dish among the familiar foods of Lyon’s bouchons, with this selected version retaining its own cream-and-baking-powder dough.