These small rustic brioches are simply dough wrapped around juicy sausage bites. They balance a slightly tangy taste from Greek yogurt and a tender, enriched dough with the smoky, satisfying pop of sausages.
These can grace your tables during weekend brunches, picnic baskets, kid-friendly lunchboxes, or as irresistible party finger food. These brioches bring bakery-level comfort to your home oven with very little effort.
What is Small Rustic Sausage Brioche?
Small Rustic Sausage Brioche is similar to classic enriched bread rolls. The dough is enriched with yogurt, oil, and an egg white for softness, then shaped into individual rolls that wrap around pieces of cooked sausage.
This creates a soft, slightly chewy interior with a crisp exterior thanks to an egg-yolk finish and sesame seed crown. Though inspired by European enriched rolls and sausage rolls, these are homely, smaller, and intentionally a little rustic. No perfect braiding required, just good technique and great flavour.
Pro Tips for the Best Small Rustic Brioche
- Greek yogurt adds tenderness and tang, while full-fat yields the most luxurious crumb, but low-fat works in a pinch.
- If your kitchen is cool, give the dough its first rise in an oven turned off but with the light on, or on top of a warm but not hot saucepan.
- For an even bake, let all dough balls rest and relax after shaping. This prevents tearing and gives a smoother finish.
- Brush gently with the egg yolk. Use a pastry brush and one light coat so the sesame seeds stick without creating a thick glaze.
- If your sausages are large, slice them thinner or use smaller cocktail sausages. You want sausage pieces that are bite-sized after baking.
Frequently Asked Questions
What type of sausage works best for these brioche?
Mild pork sausages or ordinary breakfast sausages give a great balance of flavor and moisture. Chicken or turkey sausages are fine too. If your sausages are very fatty, drain or pat them slightly before using.
Can I use different flours or make this gluten-free?
All-purpose flour is ideal here for structure and tenderness. Gluten-free results will vary, and if using a tested gluten-free blend, add a binder like xanthan gum if the blend lacks it. But expect a different texture.
Do the sausages need to be pre-cooked?
Use sausages that are already cooked or par-cooked for safety and consistent results. If using raw sausages, brown them first in a pan until mostly cooked through, they will finish in the oven.
Can I add cheese or herbs?
Absolutely. A thin strip of cheese beside the sausage or a sprinkle of chopped parsley, chives, or dried oregano inside before wrapping adds great flavor. Just remember to avoid very wet fillings.
How to Store Leftovers
Store cooled brioche in an airtight container at room temperature for up to 2 days. To refresh, reheat in an oven or microwave briefly. However, if refrigerated, consume within 4 days.
Ingredients
How to Make Small Rustic Sausage Brioche
Pour the warm water into a large mixing bowl, then whisk in the sugar and yeast. Add the Greek yogurt, egg white, flour, and vegetable oil to the yeast mixture and stir until combined. Knead the dough when it begins to form and leave it to rise for about 2 hours, or until doubled in size.
Pour the warm water into a large mixing bowl, then whisk in the sugar and yeast. Add the Greek yogurt, egg white, flour, and vegetable oil to the yeast mixture and stir until combined. Knead the dough when it begins to form and leave it to rise for about 2 hours, or until doubled in size.
Divide the risen dough into 10–12 pieces, roll each piece into a smooth ball, and let them rest for 10 minutes. Prepare your sausages and slice them into 3–4 bite-sized pieces.
Divide the risen dough into 10–12 pieces, roll each piece into a smooth ball, and let them rest for 10 minutes. Prepare your sausages and slice them into 3–4 bite-sized pieces.
Take a dough ball, roll it into a log, and place the sausages along the log and wrap. Tuck the ends under to create a neat little parcel.
Take a dough ball, roll it into a log, and place the sausages along the log and wrap. Tuck the ends under to create a neat little parcel.
Arrange the wrapped brioche on a baking tray lined with parchment, let them rise for 20–30 minutes, and brush the tops of each brioche with egg yolk.
Arrange the wrapped brioche on a baking tray lined with parchment, let them rise for 20–30 minutes, and brush the tops of each brioche with egg yolk.
Sprinkle generously with sesame seeds and bake at 180°C (350°F) for about 20 minutes, until the tops are deep golden and the undersides are cooked.
Sprinkle generously with sesame seeds and bake at 180°C (350°F) for about 20 minutes, until the tops are deep golden and the undersides are cooked.
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