Jacques's Sausage in Brioche

Page 26

Cuisine: French | Course Type: Appetizers

(1 review)

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Recipe Reviews

This is a feast for the eyes -- it looks great on a platter, it slices beautifully, it never fails to impress. Even better, it tastes great. I've not used the saltpeter and have used ceps rather than truffle. I also generally use Nancy Silverton's brioche, the recipe for which can be found in "Baking with Julia."

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