Lyonnaise Saucisson in Brioche

Combine the flour, yeast, salt, and sugar in the bowl of a stand mixer fitted with a dough hook — keep the salt and yeast on opposite sides of the bowl. Add the beaten eggs and lukewarm milk and mix on low speed for 3 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until smooth and elastic.

With the mixer running on medium-low, add the cold butter cubes one at a time, waiting until each piece is fully incorporated before adding the next — this will take about 10 minutes in total. The dough should be glossy, smooth, and pull away cleanly from the sides of the bowl.

Shape the dough into a ball, place in a lightly oiled bowl, cover with cling film, and refrigerate for a minimum of 8 hours and up to 16 hours — this long cold rest develops flavour and firms the butter, making the dough far easier to handle later.

Place the saucisson in a saucepan with the white wine, bay leaf, and peppercorns. Add enough cold water to just cover the sausage. Bring to a gentle simmer over medium heat, then reduce to low and poach for 25 minutes — the skin should plump and the sausage feel firm throughout.

Remove the saucisson from the poaching liquid and transfer to a wire rack. Leave to cool completely at room temperature — at least 1 hour — then peel away and discard the outer casing.

Preheat your oven to 190°C fan (210°C conventional). Line a baking tray with parchment paper.

On a lightly floured surface, roll the chilled brioche dough into a rectangle approximately 30 cm × 20 cm and no thicker than 5 mm. Lay the peeled saucisson lengthways along one long edge, leaving a 3 cm border. Roll the dough tightly around the sausage, sealing the seam and ends firmly by pinching and pressing the dough together. Trim any excess dough.

Place the roll seam-side down on the prepared baking tray. Whisk together the egg yolk and milk, then brush the entire surface generously with egg wash. Refrigerate, uncovered, for 20 minutes to firm the butter and set the glaze.

Brush the roll with a second coat of egg wash, then score the surface diagonally with a sharp knife at 2 cm intervals — cut no deeper than 2 mm to avoid piercing the dough through to the sausage.

Bake at 190°C fan for 30–35 minutes until the brioche is a deep, mahogany brown and sounds hollow when tapped on the base. Use a meat thermometer to confirm the centre of the sausage reads at least 74°C before serving.

Rest on a wire rack for 10 minutes, then slice into generous rounds at the table and serve with Dijon mustard and cornichons.