LE DÉLICIEUX SAUCISSON BRIOCHÉ ♥️

THE DELICIOUS SAUSAGE IN BRIOCHE ♥️ In this video, I'll share my recipe for this classic Lyonnaise dish. This dish is a must-have for autumn and a staple of our beautiful country's cuisine 🇨🇵. It's sure to delight lovers of traditional cooking. Follow each step to create a delicious and flavorful brioche 👍🏻 Pierre 🧑🏻‍🍳 ________________________________ 🗒️ History: Lyonnaise sausage, made with pork and sometimes flavored with Beaujolais wine or garlic, is a flagship product of Lyonnaise charcuterie. It has always been a staple in Lyonnais bouchons (small, traditional restaurants) served with salad or red wine sauce. As for brioche, although it's primarily associated with pastries, it's also part of the region's baking tradition. Rich in butter and eggs, its soft texture contrasts with the firmer consistency of the sausage. It was probably during the 19th century that bakers or cooks had the idea of ​​wrapping the sausage in brioche dough, creating a more festive and refined dish. Lyon's cuisine is one of the most renowned in France, and even the world, thanks to its blend of culinary traditions and innovation. Often considered the capital of French gastronomy, Lyon has a long history linked to the art of fine dining. ________________________________ 📝Ingredients List:📝 Serves 6 250g Flour 125g Butter 40g Sugar 3g Salt 8g Fresh Yeast 2 Eggs 1L White Wine 1 Morteau Sausage 1 Egg Yolk Milk __________________________________ 👨‍🍳 Preparation: Place the flour, eggs, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix for 3-4 minutes on low speed. Cook the sausage in the white wine (20 minutes from the time it starts to simmer). Add the salt and softened butter to the brioche dough. Knead for 3-4 minutes on medium speed, then knead thoroughly until a ball forms (that pulls away from the sides of the bowl). Remove the brioche from the refrigerator, shape it into a ball, and refrigerate for 1 hour. Remove the skin from the sausage while it's still warm and let it cool completely. Roll out the brioche dough and shape it into a Sausage Brioche. Place it in a lined 28 cm (11-inch) diameter baking pan and let it rise for 1 hour and 30 minutes at room temperature. Preheat your oven to 170°C (340°F). Brush the brioche with an egg wash (egg yolk and milk). Bake the Sausage Brioche for 30 minutes at 170°C (340°F). 📝 Tip: Serve with salad or red wine sauce 😉 Let's Eat 👨‍🍳 ___________________________________ Chapters: 00:00 Introduction 01:14 Story 02:25 Opening Credits 02:35 The Brioche 05:56 Assembly 07:57 The Brioche is Baked ___________________________________ 🛎️ Subscribe so you don't miss anything:    / @petit_sallee   _____________________________________ ✉️ If you're having trouble or have any questions, let me know in the comments. I'll help you 🧑‍🍳 _____________________________________ 📱 You can also find me on: Instagram https://instagram.com/petit_sallee?ig... Facebook   / pierresalleecuisinier   _______________________________________ 🙏Thank you @Bobosse ______________________________________