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Dry Sausage in Brioche with Port Sauce and SaladTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preheat the oven to 220°C (440°F)
Preparation time: 1 hour
Cooking time: 45 minutes
Refrigeration time: 12 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:170.9 kcal

Proteins:6.3 g

Fats:8.4 g

Carbohydrate:14.4 g

Fibers:1.6 g

Sugar:2.1 g

Cholesterol:45.3 mg

Sodium:438.6 mg

Calcium:42 mg

Energy:748 kcal

Proteins:27.6 g

Fats:36.7 g

Carbohydrate:63.1 g

Fibers:7 g

Sugar:9.4 g

Cholesterol:198.5 mg

Sodium:1920 mg

Calcium:183.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1/2

jésus de lyon (dry sausage)

1

egg yolk

1

oakleaf lettuce leaf

150

ml

port

3

shallots

200

ml

veal stock

20

g

butter

1

carrot

1

onion

1

sprig of thyme

1

stalk of celery

1

bay leaf

20

black peppercorns

200

ml

white wine

*Brioche dough

4

g

fresh yeast

125

g

flour

3

g

salt

10

g

sugar

1

egg

70

g

softened butter

*Dressing

22.5

ml

sherry vinegar

60

ml

grapeseed oil

salt and freshly ground black pepper

METHOD

Preparation - the day before
  1. The day before, prepare the court-bouillon: peel the carrot and onion and place in a pot with the thyme, celery stalk, bay leaf, peppercorns, white wine and 1 liter (4 cups) water. Bring to a boil and cook for 10 minutes.
  2. Wrap the Lyon sausage in plastic wrap pierced with several holes. Immerse in the court-bouillon and simmer for 20 minutes. Drain and refrigerate on a rack until the next day.

On the day of serving

  1. Make the brioche dough: dissolve the yeast in a tablespoonful of warm water. Combine the flour with the salt, sugar and egg, mix well, add the yeast, mix again, then incorporate the soft butter.
  2. Place the dough into a bowl, cover with a damp cloth and let rise for about 2 hours in a warm draft-free place.
  3. When the dough has doubled in volume, punch it down. Return it to the bowl, cover again with the cloth and let rise a second time.
  4. Remove the casing from the cooked sausage.
  5. Fill a rectangular terrine just slightly larger than the sausage with half the brioche dough; lay the sausage on top and cover with the remaining dough.
  6. Combine the egg yolk with a tablespoon of water; brush over the top of the dough.
  7. Bake for 15 minutes in a preheated 220°C (440°F) oven.
  8. Separate the leaves of oak leaf lettuce; wash and dry the leaves carefully.
  9. Make the vinaigrette by combining the sherry vinegar with the salt, pepper and grape seed oil. Whisk together with a fork. Pour over the lettuce and toss well.
  10. Peel and chop the shallots and cook for 3 minutes in the Port over low heat until the liquid has completely evaporated.
  11. Add the veal stock and bring to a boil. Off the heat, briskly whisk in 20 g (4 tsp.) of butter, cut into small pieces.
  12. Strain the Port sauce through a fine sieve. Slice the sausage in brioche. Place a slice on each plate with a few leaves of salad. Drizzle the Port sauce over the sausage in brioche and serve immediately.

SOMMELIER

Red Côtes du Rhône


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