Garlic Sausage in Brioche Loaf Recipe

1      Reviews by:    Lucy Greenbriar   Garlic Sausage in Brioche Loaf Recipe simmers coteghino sausage in water with bay leaf and whole black peppercorns before wrapping in torta dough and baking to create this history French dish. Food Category:    Bread Cuisine Origin:    French    Servings:18 Calories per Serving:113 Print Preview Rate This Recipe Prep Time:   50 Minutes Cook Time:   1 Hour 15 Minutes Total Time:   2 Hours 5 Minutes

INGREDIENTS

• 1 coteghino sausage (1 to 1 1/2 lbs)
• 1 bay leaf
• 1/4 teaspoon whole black peppercorns
• 2 egg yolks, beaten with 2 teaspoons water
• Additional flour
• Torta Dough (search recipes)

DIRECTIONS

• Pierce sausage in several places with a fork. Place in a deep 3 1/2 to 4-quart kettle or Dutch oven with bay leaf and peppercorns. Cover with water. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 45 minutes.
• Remove sausage from cooking liquid. When cool enough to handle, carefully remove casing. While sausage cooks, prepare Torta Dough and let it rise.
• Roll dough out on a generously floured surface to make a rectangle about 9 by 16 inches. Brush lightly with some of the egg yolk mixture. Dust lightly with additional flour. Brush egg yolk mixture over cooked sausage and dust it with flour. Cover and reserve remaining egg yolk mixture.
• Place sausage at one end of a narrow side of dough, about 1 inch in from end. Roll jelly-roll fashion, to other end of dough. Pinch dough to seal ends. Place, with long sealed edge at bottom, in a well-greased 4 1/2 by 8 1/2-inch loaf pan. Cover lightly and let rise in a warm place until dough looks puffy (about 30 minutes).
• Preheat oven to 350° F. Brush dough lightly with remaining egg yolk mixture. Bake until well browned (45 minutes to 1 hour).
• Place pan (with loaf) on a wire rack and let stand for about 15 minutes; then carefully remove loaf from pan and cut into 1/2-inch slices. Serve warm.

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