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Dry Sausage in Brioche with Port Sauce and Salad Recipe
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Guy Savoy, restaurant Guy Savoy, Paris
Flavors of Paris and the Ile-de-France
Total time: more than 2 hours

Preheat the oven to 220°C (440°F)
Prep. time: 1 hour
Cooking time: 45 minutes
Refrigeration time: 12 hours

Difficulty: Average
For 4 servings

- 1/2 Jésus de Lyon (dry sausage)
- 1 egg yolk
- 1 oakleaf lettuce leaf
- 150 ml (5 oz.) Port
- 3 shallots
- 200 ml (3/4 cup) veal stock
- 20 g (4 tsp.) butter

- 1 carrot
- 1 onion
- 1 sprig of thyme
- 1 stalk of celery
- 1 bay leaf
- 20 black peppercorns
- 200 ml (3/4 cup) white wine

Brioche dough
- 4 g (1 tsp.) fresh yeast
- 125 g (1 cup) flour
- 3 g (1/2 tsp.) salt
- 10 g (2 tsp.) sugar
- 1 egg
- 70 g (5 tbsp.) softened butter

- 1 1/2 tbsp. sherry vinegar
- 4 tbsp. grapeseed oil
- Salt and freshly ground black pepper

Preparation - the day before

  1. The day before, prepare the court-bouillon: peel the carrot and onion and place in a pot with the thyme, celery stalk, bay leaf, peppercorns, white wine and 1 liter (4 cups) water. Bring to a boil and cook for 10 minutes.
  2. Wrap the Lyon sausage in plastic wrap pierced with several holes. Immerse in the court-bouillon and simmer for 20 minutes. Drain and refrigerate on a rack until the next day.

On the day of serving

  1. Make the brioche dough: dissolve the yeast in a tablespoonful of warm water. Combine the flour with the salt, sugar and egg, mix well, add the yeast, mix again, then incorporate the soft butter.
  2. Place the dough into a bowl, cover with a damp cloth and let rise for about 2 hours in a warm draft-free place.
  3. When the dough has doubled in volume, punch it down. Return it to the bowl, cover again with the cloth and let rise a second time.
  4. Remove the casing from the cooked sausage.
  5. Fill a rectangular terrine just slightly larger than the sausage with half the brioche dough; lay the sausage on top and cover with the remaining dough.
  6. Combine the egg yolk with a tablespoon of water; brush over the top of the dough.
  7. Bake for 15 minutes in a preheated 220°C (440°F) oven.
  8. Separate the leaves of oak leaf lettuce; wash and dry the leaves carefully.
  9. Make the vinaigrette by combining the sherry vinegar with the salt, pepper and grape seed oil. Whisk together with a fork. Pour over the lettuce and toss well.
  10. Peel and chop the shallots and cook for 3 minutes in the Port over low heat until the liquid has completely evaporated.
  11. Add the veal stock and bring to a boil. Off the heat, briskly whisk in 20 g (4 tsp.) of butter, cut into small pieces.
  12. Strain the Port sauce through a fine sieve. Slice the sausage in brioche. Place a slice on each plate with a few leaves of salad. Drizzle the Port sauce over the sausage in brioche and serve immediately.

Red Côtes du Rhône

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