Show summary Hide summary
Ah, the brioche sausage… That little Lyonnaise delight that wins hearts at aperitif time! Honestly, it’s not hard to make at home, even when you’re in a hurry. I love preparing it when friends show up unexpectedly; it’s always a hit.
Well, the same goes: don’t do like some people who want to cook the sausage first or cut it into pieces. I assure you, that ruins everything. Here, we keep the sausage whole, nicely wrapped in a soft dough. The dough, originally, is a brioche dough, but I’ll give you a quick version that works well.
You can really make it with few things on hand; I admit I often forget to buy lots of ingredients, so this recipe within everyone’s reach is my idea. And the result? Golden, warm, salty, soft, perfect to awaken the taste buds.
Gourmet baked eggs with bacon: a simple and tasty recipe to discover
Prepare a creamy broccoli velouté: the easy and tasty recipe
Come on, I’ll tell you how I do it, my way, with my little tips to make it a truly indulgent moment. You’ll see, it’s almost like cake.
Essential ingredients for a quick brioche sausage
- 1 sausage to cook (choose a good quality one, it’s important)
- 200 g of flour (I often use T45, it’s perfect for brioche)
- 10 cl of crème fraîche (it makes the dough very soft)
- 1 egg (for the dough, and a second one for the glaze)
- 10 g of fresh baker’s yeast (you can try dry yeast too, but fresh is great)
- One tablespoon of strong mustard (personally, I’m a fan, but you can skip it)
- Salt and pepper (to slightly enhance the dough)
- A bit of melted butter (to brush for the crust)
Tools to have on hand for the brioche sausage recipe
- A large bowl to mix the dough
- A whisk or a fork to beat the egg
- A rolling pin (optional, but it helps to roll out the dough)
- A loaf pan not too wide otherwise the dough is spread too thin and it doesn’t hold well
- A kitchen brush for the glaze
- A knife (but, um, you won’t be cutting the sausage, promise)
- A clean cloth to cover the dough while it rises
How to prepare your quick brioche sausage, step by step
- Start by dissolving the yeast in some warm water (30°C max, no more or it kills it!) and let rest for 10 minutes, until it foams a bit. It’s always magical when it bubbles.
- In the bowl, put the flour, a pinch of salt, pepper, then make a well. Pour in the yeast, beaten egg, and crème fraîche. Mix everything at first with a fork, then knead by hand (I know, the flour flies everywhere, we manage!).
- Let the dough rise under a warm cloth for about 30 minutes, until it doubles in size. Take the time to chat or prepare the mustard.
- Meanwhile, you can lightly brush the sausage with mustard (I love it, it adds a kick). Once the dough is ready, roll it out a bit by hand or with the rolling pin, just enough to wrap the sausage completely.
- Place the sausage in the loaf pan, dough around, pinch the edges well to seal tightly. Brush the brioche with the remaining beaten egg and a bit of melted butter for the perfect glaze.
- Off to the oven for 35 minutes at 210°C (keep an eye though, every oven is different). The brioche should be nicely golden and puffed up.
- Let it cool a bit before unmolding and above all, do not cut the sausage during baking, otherwise it’s not the same, like in Lyon!
Why is the brioche sausage the star of gourmet aperitifs?
It’s simple, this recipe combines two worlds: the local charcuterie, and the softness of a fluffy brioche. I love the moment when the golden crust cracks a little under the tooth, revealing a melting and salty interior. It’s a little party with every bite.
Plus, it’s super friendly! I often serve it with a green salad, we pass it around the table, everyone helps themselves. No need to be a wizard in the kitchen, yet it always impresses the guests (even the fussiest ones).
Personal tip: if you’re in a rush, make the dough the day before and let it rise slowly in the fridge, it’s even better. Then, for sure, it keeps a super simple aspect, but with character. Anyway, a classic revisited that often makes its way to my table.
Should you cook the sausage before putting it in the dough?
No, you must not cook the sausage beforehand. The cooking happens in the brioche in the oven, preserving the typical taste and texture.
Can I use a dough other than brioche dough?
Yes, you can use puff pastry for a different version, but it won’t be a true classic brioche sausage. The softness comes from the brioche.
How to store my brioche sausage?
It keeps very well for 1 to 2 days at room temperature, well wrapped in cling film or an airtight container. You can also gently reheat it in the oven before serving.
Can the mustard be replaced?
Absolutely, mustard is optional. You can omit it or replace it with a bit of crème fraîche or even cheese spread according to your tastes.
Which yeast should I use for this recipe?
Homemade crêpes: the perfect batter for all your sweet or savory cravings
Green lentils and smoked bacon: the comforting soup to savor
Fresh baker’s yeast is ideal, but in 2025, dry yeast also works very well if you dose it correctly.
