Small Brioche with Morteau Sausage
Cook the Morteau sausage by placing it in a large saucepan filled with cold water.
Bring the water to a boil and cook the sausage at a slow roll for 25 min.
Take the sausage from the water, let it cool, remove the skin and cut into four lengthwise, then into 4 cm-long sections.
Spread the dough, cut it into four, place the pieces of sausage in the center of each part, roll the dough around each piece of sausage and lay the brioches on a non-stick baking pan.
Let the dough rise for 30 min.
Glaze the brioches with a beaten egg yolk.
Preheat the oven to 210° C and bake for 15 to 20 min.
Perfect wine pairingMore about this grape variety
Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.