Brioche sausage with black olives

Huile d'olive d'Aix-en-Provence – olives maturées PDO Olives noires de Nyons PDO
Mature flavour
Saucisson brioché aux olives noires
A PDO
Preparation
15 min
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Starter

Ingredients

A PDO
For 4 personnes
  • 3 eggs
  • 230 ml of liquid crème fraîche
  • 2 tbsp traditional-style olive oil
  • 250 g of flour
  • 1 sachet of baking powder
  • 1 cooking sausage
  • 50 g of black olives from Nyons PDO or from Nice PDO
  • 1 pinch of salt

Tip

We recommend a traditional-style olive oil from Provence – PDO ripened olives, from the Vallée des Baux-de-Provence – PDO ripened olives, from Aix-en-Provence – PDO matured olives, or a traditional-style olive oil, or matured olives…

Instructions

  • Place the sausage in a saucepan of cold water, bring to the boil and simmer gently for 30 minutes. Once cooked, remove the skin from the sausage.
  • Preheat the oven to 210°C.
  • Whilst the sausage is cooking, prepare the batter. Whisk the eggs, then stir in the crème fraîche, the traditional-style olive oil and the salt. Add the flour mixed with the baking powder.
  • Stone and then chop the black olives. Set aside.
  • Place half the batter into an oiled loaf tin. In the centre, scatter half the chopped black olives, then arrange the sausage on top. Cover the sausage with the remaining olives and batter.
  • Bake for about 35 minutes.
  • Alternative: you can also mix the olives directly into the dough.

Tip

We recommend a traditional-style olive oil from Provence – PDO ripened olives, from the Vallée des Baux-de-Provence – PDO ripened olives, from Aix-en-Provence – PDO matured olives, or a traditional-style olive oil, or matured olives…
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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