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