The softness of a brioche, with a delicious surprise in its heart... A IGP Montbéliard sausage, coated with a walnut pesto. For the aperitif or as a starter with a salad.You will love it. Bon appétit!
Preparation time
30 min
Ingredients For
-
-
300 g
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160 g
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100 ml
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5 g
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x 3
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-
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4 stems
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50 ml
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Preparation
1
Prepare the brioche:
Warm the milk in a small pan. Pour into a bowl and add the yeast. Leave to rest for 10 minutes.
Mix the flour and salt in a mixing bowl. Add the eggs one by one. Add the butter after cutting it into small cubes. Blend to an even and soft paste.
Knead the dough for 5 minutes. Cover the mixing bowl with a clean cloth and leave to rise for 90 minutes.
2
Cook the Montbéliard sausages for 30 minutes in a large pan of boiling water. Once cooked, prick the sausage with a knife to release the fatty juices. Leave the sausages to cool.
3
Meanwhile, make the walnut pesto : mix all the ingredients in a blender.
4
Butter and flour a cake mould. Preheat the oven to 180°C (350°F).
5
Roll out the brioche dough and divide into two. Place the first half at the bottom of the cake mould. Place the sausages at the centre and add the pesto around them. Add the remaining brioche dough on top.
Cover and leave to rise again for 30 minutes.
6
Then, bake for 35 minutes. Leave to cool before slicing.
Serve with mustard!
