Montbéliard sausage in brioche with pesto walnuts
RECIPE
30 min

Montbéliard sausage in brioche with walnuts pesto

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!

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Ingredients For

  • Montbeliard Sausage
    Meat products
    Saucisse de Montbéliard PGI
  • 10.50 oz
  • 5.60 oz
  • 3.50 oz
  • 1 tsp
  • x 3
  • Grenoble Walnuts and Périgord Walnuts
    Fruits & Vegetables
    PDO Grenoble Walnuts and Périgord Walnuts
    3.50 oz See the article
  • 4 stems
  • 1.50 oz
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 clove See the article

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!  

Saucisse de Montbéliard briochée aux noix
  • Hazelnuts
    Hazelnuts
    Fleur de sel de Guérande sea salt PGI
    Fleur de sel de Guérande sea salt PGI
    See Recipe