This wonderful brioche derives from a recipe of one of my favourite food writers - Elizabeth David. In her book Provincal Cooking, she tells us the secret to having sausage adhere to bread is to make sure the sausage is warm. If cold, there will be an ugly gap around it. I have made a chicken and pork sausage for the brioche here. This recipe is a little fiddly to prepare the first time but it is totally satisfying and absolutely delicious. Accompany with a simple rocket salad and a glass of pinot gris.

Ingredients

Brioche

• 1 tablespoon dried yeast
• 1 tablespoon caster sugar
• ¼ cup warm water
• 1½ cups flour
• ½ teaspoon salt
• 50 grams butter, melted and cooled
• 2 eggs, beaten

Chicken sausage

• 200 grams boned chicken thighs, finely chopped or use chicken mince
• 250 grams lean pork mince
• 150 grams chicken livers, finely chopped
• 1 egg, beaten
• 2-3 tablespoons brandy or sherry
• 1 tablepsoon flour
• 2 teaspoons green peppercorns, chopped
• 1 teaspoon minced garlic

Method

Brioche

1. Sprnkle yeast and sugar over warm water. Put in a warm place for 10-15 minutes or until frothy.
2. Sift flour and salt into a bowl. Pour over yeast mixture, melted butter and egg. Mix well until a soft dough is formed. Knead until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 1-2 hours until the dough has doubled in bulk. Deflate gently. Roll out on a lightly floured board to a 20cm square.
3. Place warm sausage on to the centre of the brioche dough. Bring sides of the brioche up over the sausage and pinch edges together. Place seam side down in a greased 20cm x 11cm loaf tin. Cover with greased clingfilm and leave in a warm place for 1-2 hours until dough has risen above rim of the loaf tin. Brush lightly with beaten egg.
4. Bake at 200ºC for 10 minutes then reduce the temperature to 200ºC and cook for a further 15 minutes. Allow the broiche to cool for 5-10 minutes before cutting into thick, warm slices to serve.

Chicken sausage

1. Combine chicken, pork mince, chicken livers, egg, brandy, flour, peppercorns and garlic. Mix well - this can be done in a food processor. Season with salt and pepper.
2. If wished, gently fry a small spoonful of raw meat mixture in a little butter until cooked through. Taste and season again if needed.
3. Place 2 sheets of baking paper on top of one of foil. Spoon the meat mixture into the centre. Wrap in the paper and foil and roll to make a sausage shape.
4. Place in a frying pan, seam side up and half-fill with water. Cover and poach gently for 45 minutes. Remove from water and leave until cool enough to handle. Put warm sausage into the dough. If cold, it will separate from the broiche when cut.