Lyonnais brioche sausage: the easy recipe

Prepare the dough the day before. In a mixing bowl, combine the flour, yeast, butter cut into pieces, whole eggs, sugar, a pinch of salt, and 3 tablespoons of water. Mix until you obtain a smooth dough. Form a ball, cover, and let it rest for 12 hours.

Rest Roll out the dough into a strip about 20 cm long and 15 mm thick. Let it rest for about 1 hour at room temperature, until it doubles in volume.

Cooking Preheat the oven to 200°C. Place the sausage in a pot of cold water. Cook gently for about 40 minutes.

Shaping Remove the skin from the sausage and place it on the dough. Wrap the dough around the sausage and seal the ends well. Brush the dough with the beaten egg yolk. Bake in the oven and cook for about 20 minutes. The dough should be well golden. Serve.