07 February, 2007

Saucisse en Brioche a la Lyonnaise

Pigs in a blanket. I don't know why I didn't think of it sooner. Did you think it was an American invention? Nah, they have been mixing up in Lyons for centuries. In Lyons, According to Larousse Grastronomique, they use a saucisson- cervelas, which is described by Jane Grigson in her book, The Art of Charcuterie, as a cured sausage containing pork, bacon, steak and garlic and may be lightly smoked. Since I had some saucisses de Campagne, left over from last week's cassoulet, I just used that instead. Call it, Saucisse en Brioche a l'Owl Head.
The Dough.

Brioche dough is a yeast dough with a lot of eggs and butter. I used the recipe from The Bread Bible, by Rose Levy Beranbaum. This dough takes a couple days to make so plan accordingly. It's really sticky.

After 24 hours in the fridge the dough is ready to be worked.

I sauted the sausages and let them cool a little bit.

I did a couple of chicken hot dog for the guys.

I let them rise for about 30 minutes, then into the oven at 325F for 20.

Ye ow, puffy. This was my first time for Brioche dough, some tweaking is in order.

The boys liked their hot dogs.

A little mustard from D'Dorf, heaven in a bun. I served it with a cabbage and potato soup, a great way to keep warm on these cold days.


1 comment:

Anonymous said...

I just made some pepperoni rolls the other day. Another old variation of the cured meat in bread phenomenon.