Here is a great famous dish of Lyon gastronomy.

A delicious sausage stewed in a soft brioche dough.

There is no specific date or cook to whom this recipe can be attributed.

It was traditionally made for the Sunday family meal and was found in pork butchers (not bakers).

Brioche dough has been around since the Middle Ages and sausage since antiquity ... The idea is in any case brilliant, because by baking in the brioche, the sausage will transmit its aromas to the dough.

The recipe for making a brioche sausage:

The ingredients


- 1 cooking sausage (pistachio)


- 200 gr of flour


- 10 cl of crème fraîche


- 1 pinch of salt


- 3 eggs


- 1 sachet of yeast


- 50 gr of butter (soft)

The steps of the recipe for making a brioche sausage: 


1.

Beat the eggs with the salt 

2.

In the bowl of a food processor, combine the beaten eggs, flour, butter, baking powder and crème fraîche /

3.

In a cake mold, place 1/3 of the dough, place the sausage and cover with the rest of the dough. 

4.

Bake at 150 ° for 40 minutes.