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Lyon (France)
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Main course
Meat
Food Flavour DNA
Nutritional Values
850kcal
25gProtein
68gCarbs
52gFat
5gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
🥜 Nuts
Lyonnaise Sausage and Pistachio Pastry
How to order / say it
Say it
Saucisson brioché — [So-see-sohn bree-oh-SHAY]
Order
I'd like the saucisson brioché, please.
Locally
Je voudrais le saucisson brioché, s'il vous plaît.
Say locally
A sausage embedded in brioche bread, typically studded with pistachios.
Why try it?
Saucisson brioché is a staple of Lyon's charcuterie and showcases the city's love for hearty and flavorful pork dishes, embodying the artisan spirit of the region.
How it tastes
The pastry has a buttery, flaky exterior that encases a flavorful pork sausage enriched with the mild nuttiness of pistachios. Its savory aroma is unbeatable fresh from the oven.
Origin & History — first documented: 1850
This dish originated in Lyon during the 19th century, reflecting the city's status as a hub of French gastronomy. It was a creative means to stretch costly ingredients, like pistachios, during tough economic times.
Recipe
Ingredients
- 🥩 300 g pork sausage
- 🥜 50 g pistachios
- 🌾 200 g flour
- 🥛 100 g butter
- 🥚 3 eggs
- 🌾 10 g yeast
Method
- 1 Dissolve yeast in warm water and let it sit for 10 minutes.
- 2 Mix flour, yeast solution, eggs, and butter to form the brioche dough.
- 3 Wrap the sausage with pistachios in the dough and let rise for 1 hour.
- 4 Bake in a preheated oven at 180°C (356°F) for 30 minutes.
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