Sausage wrapped in brioche with truffle butter (Saucisson en brioche au beurre truffe) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 41) by Wolfgang Puck

  • dry sherry
  • bay leaves
  • celery
  • heavy cream
  • thyme
  • truffles
  • black peppercorns
  • eggs
  • butter
  • dry white wine
  • veal demiglace
  • Polish sausage
  • brioche dough
  • EYB Comments

    Can substitute truffle trimmings for truffles. You may use the Brioche recipe on p. 206.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute truffle trimmings for truffles. You may use the Brioche recipe on p. 206.

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