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1
Prick the saucisson in several places with a skewer. Lower it into a wide pan of water held at 80°C — do not allow the water to boil. Poach for 40 minutes, maintaining a steady 80°C throughout. The sausage is ready when it feels firm to a gentle squeeze through the casing and its skin is taut.
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2
Lift the saucisson from the water and allow it to cool completely at room temperature — at least 45 minutes. The surface must be entirely cold before it contacts the dough; warm meat melts the butter in the brioche, producing a greasy, heavy pastry.
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3
While the sausage cools, prepare the brioche dough. Dissolve the yeast in the lukewarm milk and leave for 5 minutes until frothy. Combine flour, salt, and sugar in a bowl. Add the yeast mixture and 2 eggs and work to a rough dough. Incorporate the softened butter piece by piece, kneading until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl. The surface should be glossy and slightly tacky but not sticky.
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4
This is where the dish lives or dies. On a lightly floured surface, roll the brioche dough to an even sheet of 5 mm thickness — large enough to enclose the saucisson with a generous overlap. Lay the cold saucisson across the near edge of the dough. Roll the dough around it firmly and evenly, pressing out any air pockets as you go. Pinch and seal the seam with deliberate pressure along its entire length, then fold and seal both ends. Any breach in the seal will open during proofing and allow the sausage's moisture to escape. Place seam-side down on a parchment-lined baking tray.
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5
Beat the remaining egg and brush the surface of the brioche parcel evenly — a first coat before proofing, a second coat just before baking, for the deepest golden lacquer. Leave to proof at room temperature for 45 minutes. The dough is ready when it has visibly puffed and yields slightly under a fingertip without springing back immediately.
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6
Heat the oven to 180°C. Apply the second egg wash. Bake for 30–35 minutes. The brioche is done when the crust is a deep, even golden brown on all surfaces and the loaf sounds hollow when tapped on its underside.
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7
Rest for 5 minutes, then slice into portions 2 cm thick with a sharp serrated knife. Each slice should present a cross-section of golden brioche surrounding pink, garlicky sausage dotted with white fat cubes. Serve warm alongside a green salad in mustard vinaigrette.