Saucisson Brioché

Saucisson Brioché


  • 2,250 gm     Plain Flour, sieved
  • 30 gm           Yeast
  • 30 gm           Salt
  • 135 gm          Sugar
  • 33                  Eggs (room temperature)
  • 240 ml         Milk, whole (room temperature)
  • 1,450 gm     Butter (room temperature)
Boudin Blanc (Sausage)
  • 10 kg            Pork Shoulder, diced
  • 8 kg              Chicken Thigh, ligaments removed
  • 4 kg              Duck Fat
  • 6                   Oranges, zested
  • 6                   Lemons, zested
  • 4 bnch         Tarragon,  chopped
  • 4 bnch         Chervil,  chopped
  •                       Coriander Seeds, toasted & pulverized
  •                       Caraway Seeds, toasted, & crushed
  •                       Fennel Seeds, toasted & crushed
  •                       Truffle paste
  •                       Salt, Maldon
  •                       Pepper, ground 


  • Mix together the flour, yeast, and sugar in a mixing bowl till well combined, and yeast is dispersed.

  • Add the milk, and combine well, ensuring there are no lumps, scrape the sides of the bowl from time to time to ensure, an even mix.

  • Add the eggs slowly together with the salt, and mix to a smooth dough, it should be rather wet.

  • Finally add the butter, a bit at a time till fully incorporated.

  • It is important that all ingredients be the same temperature, to ensure even mixing, ensure you continually scrape down the sides of the bowl, throughout the mixing process.

  • Place in a bowl, cover, and allow to prove in the refrigerator overnight.

  • Ready to use.

Boudin Blanc
  • It is imperative that all equipment is kept cold, I suggest cooling equipment in the refrigerator prior to use.

  • Pass the proteins through a fine mincer into a cold bowl.

  • It would be best to mix the remainder of ingredients in with an elliptical mixer, using the paddle on low to medium setting.

  • Add the proteins, the fat, zests, and spices, and allow to mix through thoroughly.

  • Add the herbs and the truffle.

  • Season to taste, and refrigerate for an hour prior to use.

  • Roll out the brioche dough to a thickness of 5 mm, by 10 cm width, by the length you prefer.
  • Fill a piping bag, without a nozzle, with some of the sausage mixture,
  • Pipe a line of the mix down the centre of the pastry.
  • Brush the edges with an egg wash, then roll tightly and seal, trim of excess dough.
  • Vanish the surface with an egg yolk mix, then refrigerate till set and repeat to ensure two coats.
  • Cook off in an over for 40 minutes at 180c

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