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5 stars (2 reviews)

Lyonnaise Sausage Roll

Thanh | Eat, Little Bird
Prep40 minutes
Cook1 hour 30 minutes
Rest2 hours
Total4 hours 10 minutes
Serves: 4 to 6
A delicious recipe for Lyonnaise Sausage Roll, a French sausage baked in a brioche loaf.
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Ingredients

  • 240 g (1 ⅔ cup) plain flour, (all-purpose flour)
  • 7 g (2 teaspoons) instant dried yeast, see Kitchen Notes
  • 20 g (1 ½ tablespoons) sugar
  • 1 tablespoon warm water
  • 3 eggs
  • 100 g (1 stick) unsalted butter, softened
  • 1 large good-quality pork sausage, such as a saucisson de Lyon or saucisson vaudoise, 20 cm (8 inches) long and 5 cm (2 inches) thick
  • 1 egg, lightly beaten

Instructions 

To Make the Dough

  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.
  3. Add the warm water, 3 eggs and butter.
  4. 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.
  5. Butter a large bowl, place the dough inside, and cover with a clean teatowel.
  6. Place the bowl in a warm place for 1-2 hours until it has doubled in size.

To Prepare the Sausage

  1. Meanwhile, cook the sausage according to the packet instructions.
  2. For a saucisson vaudoise, you will need to cook it in a large pot of water at 75°C for 45-60 minutes.
  3. Remove the sausage from the water.
  4. When it is cool enough to handle, remove the casing from the sausage.
  5. Allow the sausage to cool.

To Make the Sausage Roll

  1. Generously butter a 24 x 9 cm (9 x 4 inch) loaf tin.
  2. Remove the dough from the bowl.
  3. On a lightly floured surface, gently pat the dough and roll it into a rectangle measuring approximately 25cm (10 inches) long, 18cm (7 inches) wide, and 1cm (1/2 inch) thick.
  4. Place the sausage down the centre of the dough and fold the dough over to wrap the sausage. Tuck in the ends.
  5. Place the sausage roll, seam-side down, in the loaf tin.
  6. Place the tin somewhere warm for about 30 minutes, or until the dough has puffed up slightly.

To Bake the Sausage Roll

  1. Preheat the oven to 200°C/392°F (without fan).
  2. Place a metal tray on the middle shelf in the oven
  3. Brush the dough with egg wash.
  4. Place the loaf tin on the pre-heated metal tray.
  5. Bake for 25-35 minutes, or until it has risen and is lightly golden.
  6. 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

  • RECIPE CREDIT
    This recipe is adapted from A Kitchen in France by Mimi Thorisson. Her recipe only calls for one session of proofing, which I think produces a deflated loaf. I recommend a session of proofing once the sausage roll has been formed. Please see my recipe above.
  • OVEN TEMPERATURES
    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.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Calories: 374kcal, Carbohydrates: 34.3g, Protein: 12.3g, Fat: 20.6g, Cholesterol: 176.2mg, Sodium: 140.7mg, Fiber: 1.4g, Sugar: 3.4g

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