Ingredients
- 1 piece Saucisson
- 500 g Brioche dough
- 5 tbsp Madeira wine
- 5 tbsp white wine
- 20 g Butter
- 20 ml beef stock
- 0.5 piece Onion
- 1 piece Eggs (For egg wash)
- 1 piece Clove
- 0.5 piece Carrot
- 1 clove Garlic
- 0.5 piece Celery
- 1 piece Bouquet garni
- 50 g Pistachios (Shelled)
Instructions
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Prepare the broth: In a pot, combine white wine, Madeira wine, beef stock, butter, half an onion, clove, carrot, celery, garlic, and bouquet garni. Bring to a boil, then reduce heat and simmer for 30 minutes.
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Cook the sausage: Immerse the sausage in the simmering broth and cook for 30 minutes. Remove the sausage and let it cool.
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Preheat oven to 350°F (180°C).
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Wrap the sausage: Roll out the brioche dough and wrap it around the cooled sausage. Ensure it is completely sealed.
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Prepare for baking: Brush the brioche-wrapped sausage with egg wash and sprinkle with shelled pistachios.
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Bake: Bake in the preheated oven for 30 minutes, or until the brioche is golden brown.
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Serve: Let cool slightly before slicing and serving.
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