Brioche bun is an enriched, tender bread made with butter and eggs. It is widely featured in burgers, sandwiches, various bread puddings, and French toast. For the charcutiers, Saucisson Brioché Lyonnais - the pinnacle of brioche - is the ultimate brioche recipe: a sausage wrapped in dough and baked until golden brown.
We will reference Chef Paul Bocuse’s recipe, though many other renowned chefs have created their own versions — including the Roux Brothers, whose French cookbook features the dish served with a port sauce and bitter leaf salad.
If you are looking for an exciting dish or French cooking recipes to try, the saucisson brioché Lyonnais recipe is worth adding to your collection.
Here in this article, we explore the history, ingredients, and recipes of Saucisson Brioché Lyonnais
What is Lyon Sausage?
Lyon sausage (saucisson de Lyon) is a seasoned pork sausage popular in Lyon, France, known for its distinctive blend of flavors and aromas. Typically made from pork shoulder and belly, it is meant to be cooked—usually poached—and traditionally served with warm potatoes and a side salad. The sausage’s unique taste and texture come from a carefully crafted mixture of spices, with some variations including additions like pistachios and black truffle. Lyon sausage is versatile and can be enjoyed in a variety of dishes, such as stews, salads, charcuterie boards, and, of course, wrapped in brioche.
What is Brioche?
The word “brioche” originates from the Old Norman verb brier which means to knead. Brioche emerged during the 16th century in France and was considered a luxury bread, often served at royal tables.
Brioche buns have a rich history and diverse uses. Originally a special treat for the wealthy, the recipe evolved over time, and by the 19th century, brioche had become a popular staple in French bakeries.
Brioche is a type of French pastry made from a rich, buttery dough. This fluffy bread is sweet and tender, containing butter, eggs, and sugar. It can be shaped as rolls or loaves, or used as dough for various pastries. Brioche buns served with butter and jam or as a base for egg dishes are popular on brunch menus. Additionally, they make a delicious accompaniment to meals.
Versatile and flavorful, brioche is enjoyed on its own or used as the foundation for both sweet and savory dishes, such as saucisson brioché.
What is Saucisson Brioché Lyonnais?
Saucisson Brioché Lyonnais or de Lyon features a cooked sausage (usually a Lyon-style pork sausage) wrapped inside a rich brioche dough and baked until golden brown. It's popular as an appetizer or main course and is a celebrated example of French regional cuisine. Saucisson brioche is a unique dish that has similarities to pigs in blankets but is distinctly a French version in its preparation and ingredients.
History of Saucisson brioché Lyonnais
Saucisson Brioché Lyonnais is a traditional French dish that originated in Lyon, a city in the Auvergne-Rhône-Alpes region of France. It is a savory preparation consisting of a cooked sausage, typically a Lyon-style saucisson à cuire, wrapped in a light and fluffy brioche pastry.
It reflects Lyon’s rich culinary heritage, known as the gastronomic capital of France, where charcuterie and baking traditions intersect. Since the 19th century, many generations of French families have enjoyed Saucisson Brioché Lyonnais. Over time, the dish became popular across all social classes and has gradually gained popularity beyond the region.
Today, Saucisson Brioché Lyonnais remains a celebrated dish that showcases the harmony of savory and sweet flavors, representing the best of French regional cuisine. It is often served as a hearty appetizer or main course, accompanied by seasonal salads or rich sauces.
If there’s one name that defines Lyon’s culinary greatness, it’s Chef Paul Bocuse. I can’t think of a more talented or celebrated chef from this region. Today, I’m excited to share his famous saucisson de Lyon en brioche recipe with you!
Chef Paul Bocuse’ Brioche Saucisson de Lyon Recipe
Ingredients (serves 6)
- 1 cooked saucisson (about 600g, plain or with pistachios)
- 300g flour (plus 50g extra for dusting the saucisson)
- 30g sugar
- 1 tablespoon lukewarm water
- 4 whole eggs
- 6g fine salt
- 10g fresh baker’s yeast
- 120g softened butter
- 2 egg yolks (for egg wash)
Step by Step - over 2 days
1. Make the brioche dough (the day before)
- In a mixing bowl or stand mixer, combine the flour, sugar, yeast dissolved in lukewarm water, 2 eggs, and salt.
- Knead slowly, then add the remaining eggs one at a time until you get a smooth dough.
- Add the softened butter and knead until the dough is supple and pulls away from the sides of the bowl.
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Cover and refrigerate overnight.
2. Cook the saucisson
- Place the saucisson in a pot of simmering water.
- Cook for about 20 minutes.
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Drain and let it cool, then carefully remove the casing.
3. Assemble and bake
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Preheat the oven to 180°C (350°F).
Roll out the dough into a rectangle. Place the cooled saucisson in the center and wrap the dough around it.
Seal the edges and place on a baking sheet lined with parchment paper. - Let it rise for another 30 minutes.
- Mix the egg yolks with a little water and brush over the brioche.
- Bake for 25 to 30 minutes until the brioche is golden brown.
This dish is perfect for a friendly, cozy meal, served with a green salad or pickles. It truly showcases the culinary heritage of Paul Bocuse and the richness of Lyonnaise cuisine.
Frequently Asked Questions
What is Saucisson Lyonnais - Lyon-style sausage?
Lyon sausage (saucisson de Lyon) is a seasoned pork sausage popular in Lyon, France, known for its distinctive blend of flavors and aromas. Made from pork, it is meant to be cooked—usually poached—and traditionally served with warm potatoes and a side salad. Lyon sausage is versatile and can be enjoyed in a variety of dishes, such as stews, salads, charcuterie boards, and, of course, wrapped in brioche.
What Are the Ingredients in Saucisson de Lyon à cuire?
The saucisson is made of pork - typically shoulder and belly in a natural hog casing. The sausage’s unique taste and texture come from a carefully crafted mixture of spices, with some variations including additions like pistachios and black truffle.
Can I Make Brioche Bread Without a Stand Mixer?
Yes, you can make brioche bread without a stand mixer. While a stand mixer attached to a dough hook makes the process easier and quicker, you can still use simple kitchen tools, such as a mixing bowl, and wooden spoon.
How Do I Enjoy Brioche-Wrapped Lyon Sausage?
Lyon Sausage in Brioche Pastry makes an excellent addition to any appetizer or charcuterie board, and it’s equally delicious as a main course. You can enjoy its unique flavor on its own, or paired with a pinch of mustard, port sauce, and a fresh salad.
