Saucisson brioché

Method

1. Poach the sausage gently in barely simmering water for 30 minutes, cool in the cooking liquid 20 minutes, then drain and pat dry. Refrigerate until firm.
2. For the brioche, whisk flour, sugar, salt and yeast in a stand mixer.
3. Add cold eggs and cold milk; knead with the dough hook 5 minutes to a smooth wet dough.
4. Add the cold butter cubes one at a time, kneading between each, until fully incorporated and the dough is glossy. This takes 12 to 15 minutes; the dough should look silky and pull from the sides of the bowl.
5. Cover and prove 1 hour at room temperature, then refrigerate 4 hours or overnight to firm up.
6. Roll the cold brioche on a lightly floured surface to a rectangle slightly longer than the sausage and about 30cm wide.
7. Place the cold sausage on the brioche and roll up tightly, sealing the seam with a little water and pinching the ends closed.
8. Place seam-down in a long buttered loaf tin or on a parchment-lined tray.
9. Brush all over with egg wash. Prove 90 minutes until visibly puffy.
10. Heat oven to 180C. Brush a second time with egg wash. Bake 40 to 45 minutes until deep gold and the internal temperature reads 75C.
11. Rest 15 minutes. Meanwhile reduce the cream by half in a small pan; whisk in mustard and vinegar; season and finish with snipped chives.
12. Slice the warm loaf into thick rounds. Serve each with a spoon of mustard cream and a small heap of dressed leaves.