Claude Bosi served up a tasty Saucisson Brioche with Red Wine Sauce and Mids Potatoes on James Martin’s Saturday Morning.

The ingredients for the Saucisson Brioche are: 500gr strong canadian flour, 15gr salt, 70gr milk, 6 eggs + 1 egg yolk for egg wash 30gr fresh yeast, 175gr unsalted butter diced 30gr sugar, 2 morteau sausage and 100gr pork fat ( optional).

To Roll the Sausage: 30gr flour and 2 whole eggs.

For the Red Wine Sauce: 1ltr Good Bought Veal Stock reduced to 200-300ml 350ml port, 350ml red wine, 250gr shallots julienne, 3 cloves garlic 10gr thyme, 1 bay leaves 20ml vegetable oil 1 pinch salt and 5 mill of black pepper 50-80gr butter.

For the Mids Potatoes: 300gr mids potatoes 1ltr water and 10gr salt.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.