Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
type          Brioche with Garlic Saucisson and Frisée Salad
Back to Recipes Listing           Episode: 303           Episode Name:Brioche Made Easy         

Ingredients:

Makes one, 12” loaf of Brioche

Flour, for dusting
1 10” garlic sausage (3” wide), cooked
3 eggs, lightly beaten with 4 teaspoons water
1 recipe brioche dough, risen once
2 cups frisée lettuce
3 tablespoons chives, roughly chopped
½ cup bacon, cooked and crumbled
½ cup cherry tomatoes, halved
½ cup red wine vinaigrette


 

 

Directions:

  1. Flour a baking pan or dish generously.
  2. Brush the sausage with egg wash and roll in the flour, until it is coated on all sides.
  3. On a floured surface, roll out the dough to a 14” by 6” rectangle, and brush with egg wash.
  4. Lay the sausage at one end of the dough, and roll it up until completely encased, pressing down the edges.
  5. Cut the excess dough from the ends, and shape them so that the ends are nicely rounded.
  6. Place the brioche on a baking pan lined with parchment paper.  Let rise in a warm spot for 20-45 minutes, or until the dough doubles in size.
  7. Preheat oven to 375°F.
  8. Very delicately, brush the dough with more egg wash.  Bake for 20-25 minutes, or until golden brown.
  9. In a large bowl, combine the frisée, chives, bacon, and cherry tomatoes.  Pour the vinaigrette over the salad and toss to coat.
  10. Once the sausage has finished baking, slice it into 1” thick slices, and serve with the frisée salad.

Secrets:

    • Rolling the sausage in egg wash and flour makes a glue that helps the dough stick to the sausage and not separate during baking.
    • Although this recipe calls for the traditional 10” long garlic sausage, any precooked sausage could work.