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The starter, Chic bistro

Sausage in brioche with mustard sauce

Sausage in brioche with mustard sauce is a bistro style starter for 6, made with a cooking sausage wrapped in homemade brioche and a shallot and whole grain mustard sauce. It takes 50 minutes of active work split between the night before and the morning of, rated medium difficulty at €2.50 per person. Success comes down to barely simmering the sausage and wrapping the warm sausage in dough so it seals properly.

A warm sausage baked inside golden brioche, sliced into thick rounds with a whole grain mustard sauce, a classic that never fails to impress.

Sausage in brioche with mustard sauce
For
6 people
Work
50 min
Total time
5 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€2.50
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under the golden, soft crust of the brioche, the sausage stays juicy and firm, sliced into thick rounds that hold their shape on the plate. The whole grain mustard sauce, sharpened with shallot and white wine, cuts through the richness of the buttery brioche. It's a dish with bistro roots, simple in its ingredients but it takes a bit of technique to get the dough and the sausage cooking right.

This starter works well for a dinner with friends or a family meal, especially in fall or winter when you want something comforting. Kids like it too, since they recognize the sausage hiding under the brioche. Plan a lighter main course behind it, poultry or fish, so the meal doesn't feel too heavy.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 45 min
  2. The same day 2 steps, 1 h 35
  3. Before the guests arrive 1 step, 8 min
  4. When it's time to serve 1 step

The night before, make the brioche dough and poach the sausage, both can wait in the fridge. The morning of, wrap the sausage in the dough, let it rise, then bake it. Just before guests arrive, make the mustard sauce, and at serving time, slice the brioche while it's still warm.

The ingredients

6 people

Butcher

  • Cooking sausage 600 g

Pantry

  • Flouroften in the pantry 500 g
  • Dry active yeastoften in the pantry 1
  • Sugaroften in the pantry 1 tbsp
  • Whole grain mustard 3 tbsp
  • Dry white wine 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Butter 150 g
  • Milk 10 cl
  • Heavy cream 25 cl

Fruits and vegetables

  • Shallot 1

Allergens Gluten, Eggs, Lactose, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Knead the flour with the yeast, sugar, salt, 2 eggs, warm milk and soft butter until the dough pulls away from the bowl, then let it rise in the fridge.

    A slow, cold rise gives the brioche more flavor and makes it easier to roll out.

  2. Prick the sausage, poach it in barely simmering water, then drain it and remove the skin. 45 min

    Never let it boil, it would burst, it should just barely simmer.

The same dayDuring the day, whenever you get a moment.

  1. Roll out the dough, wrap the warm sausage inside, seal the seam well, then let it rise somewhere warm. 1 h

    Pinch the ends closed, otherwise the juices escape and make the brioche soggy.

  2. Brush the brioche with beaten egg and bake at 180°C until golden brown. 35 min

    If the top browns too quickly, cover it with a sheet of foil.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reduce the chopped shallot with the white wine, add the cream and mustard and let it thicken. 8 min

    Add the mustard off the heat, it keeps all its bite that way.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the sausage in brioche into rounds and serve with the warm sauce.

    Use a serrated bread knife and saw gently, so the crust doesn't crush.

Our tips to get it right

  • Pick a good quality cooking sausage that isn't too fatty, it holds up better during cooking and slices more cleanly.
  • Let the brioche cool for a few minutes before slicing it, the steam escapes and the crumb won't stick to your knife.
  • If your dough feels sticky when rolling it out, flour your work surface lightly rather than adding more flour to the dough itself, which would make it too dense.

The variations

  • Swap the cooking sausage for a Morteau or Montbéliard sausage for a smokier flavor.
  • For a pork free version, use a thick chicken sausage, adjusting the poaching time slightly.
  • For kids, serve the mustard sauce on the side, some prefer the brioche plain with just a bit of butter.

What to serve it with

  • A simple green salad with vinaigrette
  • A dry white Burgundy wine
  • Pickles and cornichons on the side

Storage

The brioche keeps for 2 days in the refrigerator in a sealed container, reheat gently in the oven before serving. It freezes well once baked and whole, thaw it then reheat at 150°C. The sauce keeps for 2 days in the fridge, reheat it gently without letting it boil.

Questions about this recipe

Can you use store bought brioche dough?

Yes, that works fine to save time, just pick a plain, unsweetened brioche dough. The result will be slightly less flavorful but the recipe still turns out well.

How do you keep the brioche from separating from the sausage during baking?

Wrap the still warm sausage in the dough, it sticks better as both cool and bake together. Pinch the ends firmly to seal the seam.

Can this be made for more than 6 people?

Yes, double the sausage and dough quantities, and make two separate brioches rather than one oversized one. The oven baking time stays roughly the same.

What mustard works if you don't have whole grain mustard?

Classic Dijon mustard works too, the sauce will just be smoother and less textured. Always stir it in off the heat to keep its sharpness.

Can a sausage wrapped in brioche with a whole grain mustard sauce be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a sausage wrapped in brioche with a whole grain mustard sauce?

Allow 5 h in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a sausage wrapped in brioche with a whole grain mustard sauce?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a sausage wrapped in brioche with a whole grain mustard sauce cost?

About €2.50 per person, that's €15.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Chocolate lava cake The dessert

Chic bistro

Chocolate lava cake

  • 20 min of work
  • Prepared the same day
  • Medium, €1.60 per person

560 kcalcalculated by Kiloach

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