Sausage in Brioche Coat with Endive Salad

For the sausage in brioche coat, first prepare the dough. To do this, mix flour, sugar and salt in a mixing bowl. Crumble the yeast and add it on top. Add 3 eggs and 2 tablespoons of milk and knead everything with the dough hook of the hand mixer on low speed for about 3 minutes until a firm dough is formed. Add the butter in portions and continue mixing on medium speed until the dough is soft and elastic (this may take 5-7 minutes). Add a little more flour or milk depending on consistency, the dough should be soft and able to be removed from the bowl by hand without tearing. Place the dough in a floured bowl and let rise, covered, at room temperature for about 1 hour. Then let rise in the refrigerator for another 2 hours.

Wash the chives, shake dry and cut into fine rolls. Remove the dough from the refrigerator, sprinkle with chives and knead again briefly with your hands. Divide the dough in half and roll out each portion on the floured work surface to a rectangle (à approx. 15 x 20-25 cm, depending on the length of the sausage).

Skin the sausages if necessary and coat all around with mustard. Then place them lengthwise on the dough pieces and roll them up. Press the dough rolls firmly together at the seam and at the ends and place them seam side down on a baking sheet lined with baking paper. Cover with a kitchen towel and let rise again at room temperature for about 1 hour.

Preheat the oven to 190°C. Whisk the remaining egg

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