Sausage in brioche is one of those Lyon classics that everyone agrees on: soft, salty, with a golden crust… and that little “bistro dish” feel that we love to recreate at home.
I cooked it a lot when I wanted something hearty without spending all day in the kitchen. The principle is simple: you cook the sausage, wrap it in brioche dough, and let the oven do the rest.
To keep the timing under an hour and keep it "easy," I'm going with a quick brioche dough using baking powder (yes, it exists, and it works very well for a homemade brioche sausage). The result is a tender crumb, a bit like a cake/brioche, perfect for slicing and placing in the middle of the table.
Since I like it when a plate isn't just "butter and charcuterie," I add a quick seasonal garnish: sautéed mushrooms, just-wilted spinach, and a touch of whole-grain mustard on the side. It livens things up and adds a bit of fiber and micronutrients, without betraying the spirit of the recipe.
You can serve it alongside a tangy salad, a light soup, or even on a sharing platter. And the best part: the next day, a slice pan-fried for 1 minute on each side... it's even more delicious.
Sausage in brioche
4
portions20
minutes30
minutes803
kcal50
minutesA warm, soft sausage wrapped in a golden, buttery brioche. Served in thick slices with a small pan of mushrooms and spinach, it's simple and genuinely convivial.
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Ingredients
1 plain cooked sausage (approx. 350g)
250 g of flour
1 sachet of baking powder (11g)
2 eggs
100 ml of milk
60g of melted unsalted butter
1 pinch of salt
1 egg yolk (for glazing)
200g of button mushrooms
100g of fresh spinach
1 tablespoon of neutral oil
1 teaspoon of wholegrain mustard (for serving, optional)
Pepper
Instructions
- Bring a pot of water to a simmer. Add the sausage (with or without the skin, as you prefer) and let it poach for 15 minutes at a gentle simmer. Drain it, dry it thoroughly, and let it cool for 5 minutes.
- Meanwhile, prepare the dough: in a bowl, mix the flour, baking powder, and a pinch of salt. Add 2 eggs, the milk, and the melted butter. Mix with a spatula, then quickly finish by hand: you want a soft, non-sticky dough (if necessary, add 1 to 2 tablespoons of flour).
- Preheat the oven to 180°C (fan oven).
- Roll out the dough into a rectangle about 1 cm thick, large enough to wrap the sausage. Place the sausage in the center, then fold the dough over to completely enclose it. Seal the seam well by pinching, then place the sausage, seam side down, on a baking sheet lined with parchment paper.
- Beat the egg yolk with 1 teaspoon of water, then generously brush the surface with the mixture. Make 2-3 small, thin slits on top (this helps with even cooking).
- Bake for 25 to 30 minutes, until a nice golden brown color is achieved. Let it rest for 5 minutes before slicing (the crumb holds its shape better).
- While the meat is cooking, prepare the topping: slice the mushrooms. Heat the oil in a pan and sauté them for 6 to 8 minutes over medium-high heat until the water has evaporated. Season with pepper. Add the spinach and cook it for just 1 minute until wilted. Taste and adjust the salt if necessary.
- Serve the brioche sausage in thick slices, with the mushroom and spinach stir-fry and, if you like, a touch of old-fashioned mustard on the side.
📊 Nutritional Information
1 serving (approx. 260g)
| Nutrient | Value |
|---|---|
| Calories | 803 kcal |
| Proteins | 29g |
| Carbohydrates | 51g |
| including sugars | 6g |
| Lipids | 54g |
| including saturated fatty acids | 24g |
| Fibers | 3 g |
| Sodium | 1250mg |
| Vitamins | |
| Vitamin B12 | 35% AJR |
| Vitamin A | 25% AJR |
| Vitamin B2 | 18% AJR |
| Minerals | |
| Iron | 18% AJR |
| Phosphorus | 30% AJR |
| Selenium | 35% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: 2 days in the refrigerator, well wrapped. Reheating: slices in a pan for 1 to 2 minutes per side, medium heat, without oil.
💡 Chef's Tips
Two things that make all the difference: dry the sausage thoroughly after poaching (otherwise the pastry will get soggy) and let it rest for 5 minutes before slicing. For clean slices, use a bread knife.
🔄 Variations
- If you love tradition to the fullest: simply serve with a well-dressed green salad.
- For a spicier touch: add crushed pepper to the batter and serve with pickles.
