Sausage in Brioche

Preparation time: 20 minutes plus 30 minutes for rising

Cooking time: 40 minutes

Serves 6

4 eggs
2 ¾ cups all-purpose flour
2 teaspoons baking powder
scant 1 cup heavy cream
scant ½ cup fresh whole milk
½ cup shelled pistachio nuts
1/3 cup unsmoked slab bacon, cut into batons and broiled
1 summer sausage or cervelas

Beat the eggs in a bowl until thoroughly combined. Sift the flour with the baking powder into another bowl, then gradually beat in the eggs, and pour in the cream and milk to make a smooth dough.  Mix the pistachios and bacon into the dough.

Half-fill a nonstick loaf pan with the dough, place the sausage along the center, and cover with the remaining dough. Let ruse in a warm place for 30 minutes.

Meanwhile, preheat the oven to 400°F.

Bake the loaf in the oven for 40 minutes. Turn out onto a wire rack to cool.

Serve in slices with a well-seasoned frisée salad.

This recipe was published in Pork & Sons by Stéphane Reynaud (Phaidon)

Wine recommendations:
Appetizer:
Serve with a white wine such as a Rhône region Viognier