Saucisson Brioche appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Saucisson brioché · Lyon
Lyonnais cooking sausage poached, cooled, then baked inside a buttery brioche loaf. Sliced warm into thick rounds and served with a mustard cream, the bouchon lunch classic.
Saucisson brioché belongs to the Lyonnais bouchon canon codified by the meres of the early 20th century. The sausage, traditionally a lightly garlic-and-wine cured saucisson de Lyon (a fresh cooking salami, not the dried rosette), is wrapped in an enriched brioche and baked slowly so the sausage finishes inside the loaf. Bocuse the elder served it at his Collonges restaurant; the bouchons in Vieux Lyon still use it as the canonical entree.
Where to eat in Lyon:
- Brasserie Georges
- Daniel et Denise Saint-Jean
- Le Garet