Ingredients

3 litres of water
An 800g cervelas

For the leaven:
75g of flour
2 desert spoons of water
5g of baker's yeast

For the brioche:
200 g of flour
A pinch of salt
3 eggs
50g of butter


Recipe

Boil the water in a pan big enough to hold the cervelas, when the water boils put the cervelas in. Turn down the heat as soon as you've put the cervelas in and poach it without boiling for 45 minutes.
Leave it to cool in the water.
Prepare the leaven with the flour and the yeast stirred into the warm water. Cover it and leave it in a warm place for 1 hour.
Prepare the brioche dough by working the flour, salt, 2 eggs, the melted butter and the leaven lightly together. Kneed it into a ball and cover it with a cloth. Leave it to rest until you use it.
Take the cervelas out of the water before it is quite cold. Split the skin with the tip of a knife and peel it off quickly before it dries, otherwise the manoeuvre becomes impossible.
Roll out the dough in a rectangle. Place the cervelas on it. Fold the dough round the meat without leaving a single air hole. Pinch the top of the dough together.
Brush it all over with the beaten egg. Cook in the oven at a medium heat for 20 minutes.
Serve hot in 3 to 4cm thick slices.