Saucisson brioché Lyonnais

This classic French recipe from the city of Lyon sees a whole sausage coated in crushed pistachios before being baked inside a loaf of brioche. This dish is based on the recipe from The Roux Brothers’ French Country Cooking cookbook, and it’s what chef Steve Groves serve at his restaurant Roux at Parliament Square from time to time. Serve with the port sauce and a bitter leaf salad.



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