Montbéliard sausage in brioche with walnuts pesto

Name: Montbéliard sausage in brioche with walnuts pesto
Prep time: 30 min
Yield: 4
Ingredients: x 2.00 Saucisse de Montbéliard PGI; 300.00 g Flour; 160.00 g half-salted butter at room temperature; 100.00 ml Milk; 5.00 g baker’s dry yeast; x 3.00 eggs; For the walnuts pesto; 100.00 g PDO Grenoble Walnuts and Périgord Walnuts; 4.00 stems parsley; 50.00 ml walnut oil; 1.00 clove Drôme white garlic PGI

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!

Apéritif

Starter

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Ingredients For

Meat products

Saucisse de Montbéliard PGI

x 2 •See the article
Flour 300 g
half-salted butter at room temperature 160 g
Milk 100 ml
baker’s dry yeast 5 g
eggs x 3
For the walnuts pesto
Fruits & Vegetables

PDO Grenoble Walnuts and Périgord Walnuts

100 g •See the article
parsley 4 stems
walnut oil 50 ml
Fruits & Vegetables

Drôme white garlic PGI

1 clove •See the article

Where to find

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. 

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.

Meanwhile, make the walnut pesto : mix all the ingredients in a blender.

Butter and flour a cake mould. Preheat the oven to 180°C (350°F).

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. 

Then, bake for 35 minutes. Leave to cool before slicing. 
Serve with mustard! 