Privacy policy Acceptdone

True emblem of Lyon gastronomy

visibility64323 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
True emblem of Lyon gastronomy
A true emblem of Lyon gastronomy, brioche sausage is served in all the “bouchons” of the capital of Gaul.
The brioche sausage is one of the specialties most popular with charcuterie lovers.
Initially served in the family setting, this charcuterie preparation is now on the menu of traditional restaurants in Lyon.
Served hot, the sausage – plain or with pistachios – baked in a brioche pastry is cut into slices. Simple and delicious at the same time!
The brioche sausage needs a little reheating to reveal all its flavors. To avoid drying out the brioche that surrounds it, while having the certainty that the sausage will be hot, you must observe gentle cooking.
Preheat your oven to 160°C, and bake your brioche sausage for about twenty minutes.
Little trick: cover it with a sheet of aluminum foil to keep the brioche soft.

Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December