Lyonnaise Sausage Roll

5 from 2 reviews

Recipe adapted from A Kitchen in France by Mimi Thorisson



  1. Place the flour, easy-blend yeast and sugar into the bowl of a stand mixer with a dough-hook attachment.
  2. Mix the ingredients together and then add the warm water, 3 eggs and butter.
  3. Knead the dough on medium speed for 8 to 10 minutes until the dough is soft and elastic, but still slightly sticky. The dough should come away from the sides of the bowl and easily form into a ball.
  4. Butter a large bowl, place the dough inside, and cover with a clean teatowel. Place the bowl in a warm place for 1-2 hours until it has doubled in size. (I like to prove dough in the oven at 50°C/120°F).
  5. Meanwhile, cook the sausage according to the packet instructions. For a saucisson vaudoise, you will need to cook it in a large pot of water at 75°C for 45-60 minutes. Remove the sausage from the water. When it is cool enough to handle, remove the casing from the sausage.
  6. Preheat the oven to 200°C (400°F).
  7. Generously butter a 24x9cm (9×4 inch) loaf tin.
  8. Punch the air out of the dough in the bowl.
  9. On a lightly floured surface, gently knead the dough a few times and roll it into a rectangle measuring approximately 25cm (10 inches) long, 18cm (7 inches) wide, and 1cm (1/2 inch) thick.
  10. Place the sausage down the centre of the dough and fold the dough over to wrap the sausage. Tuck in the ends.
  11. Place the sausage roll, seam-side down, in the loaf tin. Brush with eggwash.
  12. Bake for 25-35 minutes, or until it has risen and is lightly golden.
  13. Leave the sausage roll to cool in the tin for about 10 minutes before removing it to a serving dish to serve warm.

Kitchen Notes

Most bread and brioche recipes require two stages of proving; the first stage takes place after you have prepared the dough, and the second stage takes place once you have placed the dough into the prepared tin and just before baking. This recipe only calls for the initial phase of proving, which might explain why my brioche did not rise as much as it normally would. Interestingly, the modified recipe for Lyonnaise Sausage Roll on Mimi Thorisson’s blog includes a second stage of proving. Next time, I will let the dough rise a second time for about 30 minutes to compare the results. But if anyone else has tried this recipe, I would love to hear from you!

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.