LYONNAIS SAUSAGE IN BRIOCHE
Indulge in a little taste of France with this easy, mouth-watering and comforting Lyonnais sausage in brioche.
Lyon’s Iconic Specialty
Homesickness is a universal feeling that has affected me and many of my expatriates’ friends at some point in our lives. One French delicacy that is sure to bring me comfort is the Lyonnais sausage in brioche, a dish that reminds us definitely of home. This delicious and hearty dish is the perfect meal to enjoy on a lazy Sunday afternoon with a glass of red wine, surrounded by family and friends.
The Quest for Yeast
As for all my French friends living in London, certain ingredients can be hard to come by especially after Brexit. For instance, yeast is a crucial ingredient in French baking, and a shortage of yeast can be a real crisis for those seeking to recreate their favourite baked goods. It happens to me some while ago where yeast was not readily available. This led me to a panicked phone call to my maman, who saved the day by sending the precious white powder by post.
Lyon’s Reputation for Sausages and Ham
For centuries, Lyon has been renowned for its mastery of charcuterie, earning its place as the “gastronomic capital of France.” The city’s reputation for sausages and ham dates to ancient times, as early as 50 B.C.E. According to legend, Cleopatra herself was said to have praised the savoury delights from Lyon, exclaiming that “Savoy and ham from Lyon have, from all times, been considered as the best.”
The Charm and Allure of Saucisson Brioche
Among the many celebrated specialties of Lyon’s rich culinary heritage is the mouth-watering saucisson brioche. This delightful dish consists of a whole sausage, typically coated in pistachios, and encased within a buttery, fluffy brioche dough.
A Treasured Classic Found in Lyon’s Finest Restaurants
While saucisson brioche is a dish that can be found in various regions of France, it is in Lyon where this specialty truly shines. The city’s most famous food market, the Halles de Lyon – Paul Bocuse, is home to several restaurants that serve up their own versions of this classic dish. Whether enjoyed as a brunch, a hearty lunch or a delicious snack, saucisson brioche is a beloved and iconic specialty of Lyon’s cuisine.
Saint-Amour Wine: A Ruby Red Gem from Beaujolais
To elevate the meal experience, it is essential to pair the Lyonnais sausage with the perfect wine. In this case, a Saint Amour (Red) from Beaujolais is the ideal choice.
Saint-Amour is a wine that is synonymous with the Gamay grapes that are indigenous to the Beaujolais region. It is a wine that is celebrated for its ruby red hue and delightful profile, which can vary depending on the style of winemaking.
The Terroir of Saint-Amour Wine: An Emotional Depth of Soil
The Saint-Amour wine draws its emotional depth from the terroir of the region, which is characterized by a variety of soils. The vineyards in this appellation are located to the south of the Maconnais appellations of Pouilly-Fuisse, making it the most northerly of the ten Beaujolais cru areas.
Tasting the Saint-Amour Wine: An Articulate and Charming Experience
The tasting notes of Saint-Amour wine are as delightful as the wine itself. The wine can be classified into two distinct styles, one light and fruity with floral notes of iris, violet, and raspberry, while the other is powerful and complex, offering aromas of kirsch and spice. Upon opening, the wine reveals intense and complex notes of ripe red fruits like raspberry, cherry, and redcurrant, making it an articulate and charming wine.
The History of Saint-Amour Wine: From a Roman Soldier to a Cherished Wine
The Saint-Amour appellation is named after the Saint-Amour-Bellevue commune, which in turn takes its name from a Roman soldier who converted to Christianity. It is said that he established a monastery in the area and was later canonized. While most of the ten Beaujolais cru areas were established in the 1930s, Saint-Amour was not officially delimited as a cru until February 1946, making it a cherished wine with a rich history.
The Art of Saint-Amour Wine: A Careful and Deliberate Process
The Saint-Amour wine is delicately pampered by 50 devoted winegrowers who have perfected the art of winemaking over the years. The winemakers have carefully cultivated the vineyards to ensure that the grapes are of the highest quality. The careful and deliberate process that goes into making the wine is reflected in its delightful profile, making it a wine that is cherished by wine connoisseurs worldwide.
The Future of Saint-Amour Wine: Balancing Quality and Demand
In recent years, some winemakers have been hesitant to release their Saint-Amour wines early for Valentine’s Day. The holiday can lead to an increase in demand and potentially lower quality wine due to rushed production. Thus, the winemakers strive to balance quality and demand to ensure that every bottle of Saint-Amour wine lives up to the highest standards.
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
LYONNAIS SAUSAGE IN BRIOCHE
Ingredients
- 200 g rising flour sifted
- 200 g crème fraîche
- 3 eggs beaten
- 1 egg
- A pinch nutmeg grated
- 500 g cooked garlic sausage
- 100 g gruyère grated
- 10 cl white wine optional
Instructions
- Preheat your oven to 180 °C.
- In a bowl, combine the flour, eggs, gruyère, nutmeg, white wine and cream.
- Brush the sausage with 1 egg so that it sticks well to the dough.
- Pour a third of the batter into a cake pan.
- Place the sausage in then cover with the remaining dough.
- Bake for about 40 minutes.
- Serve with a green salad.
Notes
Saucisson brioché Lyonnais
Pour 6 personnes
200 g de farine tamisée
1 pincée de noix de muscade
1 sachet de levure
3 œufs battus
1 œuf
1 saucisson à l’ail de 500 g environ
100 g de gruyère
10 cl de vin blanc (optionnel)
Préchauffez le four à 180 °C.
Mélangez la farine, les œufs, la crème, le gruyère, la muscade, le vin et la levure.
Enduisez le saucisson avec l’œuf.
Étalez un peu de pâte dans un moule à cake.
Déposez le saucisson dessus et recouvrez-le de la pâte restante.
Enfournez pendant 40 minutes.
Servez avec une salade.
cuisinetcigares
Ohh la la ! quelle aventure cette levure ! hi hi !
Mais le résultat en vaut la peine ! Suis bien placée pour le savoir, pour l'avoir également réalisée ! ^^
Au fait, savais-tu que tu pouvais remplacer la levure par le bicarbonate de soude ? Je pense que oui, tu dois certainement la savoir… ;-)
Bref, je te mets tout de même le lien du blog de "je cuisine sans gluten" qui en parle :
http://jecuisinesansgluten.com/bicarbonate-sodium-levure-chimique/
Euh au fait, ton morceau de ziq… un rapport avec Pink Floyd ???
Belle semaine à toi Miss Sixtine ;-)
Bises ! Sandy
Sixtine
Merci pour ton gentil commentaire Sandy ! En fait, il y a 16 ans, le bicarbonate de soude était inexistant en supermarché et les boulangeries n’existaient pas. :(
Les britanniques cuisinent uniquement avec de l’easy-yeast (levure de boulanger déshydratée) et la levure fraiche qui est à la coupe donc consommable dans la journée se vend à Londres dans 2 endroits uniquement et ce depuis peu!!! Pour ma vidéo, j’ai symbolisé mon arrivée sur Londres comme un alunage, car à « l’époque », culinairement parlant c’était un véritable désert : pas de yaourt, pas de pain, pas de crème fraiche, pas de beurre sans matière végétale ajoutée (afin qu’il soit spreadable car le beurre en cuisine est très peu usité sauf Shortbread mais c’est en Ecosse!), etc…. Et toujours pas de sucre en morceaux !!! J’ai l’air fin à la douane avec mes sucres dans mon sac je t’assure… ;) Bisous et bonne semaine ! Sixtine