Sausage in brioche

4 servings

Ingredients

Quantity Ingredient
4 Italian Sausages
1½ tablespoon Active Dry Yeast
2 tablespoons Sugar
½ cup Warm Water
1 cup Butter; melted
1½ teaspoon Salt
4 cups All-Purpose Flour
4 Eggs
1 Egg; beaten

Directions

Poach the sausages in simmering water for 15 minutes. Drain and set aside. To prepare the brioche dough, mix together the yeast, sugar and warm water. Let stand until it bubbles. In an electric mixer fitted with a dough paddle, combine the yeast mixture, butter, salt, flour and eggs. Beat until smooth, elastic and satiny.

Place in a greased bowl, cover and set in a warm, draft-free spot.

Let rise until double in size, about 1 hour. Punch down dough, return to bowl, cover with plastic wrap and refrigerate for 2-3 hours.

Divide the chilled dough into 4 pieces. Working with one piece at a time, roll out on a floured surface to a ¼" thickness. Place a sausage in the center of the dough, brush the edges with egg wash, and enclose the sausage by folding the ends of dough under it.

Place each sausage in brioche seam-side down on a parchment-lined sheet pan. Brush with egg wash. Let rise 10 minutes. Bake in a 375øF oven until brioche is golden brown, about 20 minutes.

Per Brioche: Calories: 1,220, Protein: 36 g, Carbohydrate: 110 g, Fat: 71 g, Saturated Fat: 37 g, Cholesterol: 414 mg, Sodium: 1,884 mg, Fiber: 4 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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