Saucisson Brioché

Dough

• 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.

Construction

• 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