Looking for tips on brioche with sausage in the middle.

[Reeder]

Hello,
I have a Brioche recipe that i am using, and I have some left over duck confit that I am going to put in a sausage casing with a chicken mousse. The only thing I have ever made in a dough like this is a pate en crute. So I was looking for any advice on making a loaf of brioche with the sausage inside of it. Do I want to cook the sausage all the way through before I add it to the dough? Should my sausage be kept warm when I put it in the brioche? Any special advice on keeping the sausage in the middle when it is cooked? I dont know, maybe I should scratch the idea of chicken and just do a pork or duck force meat with the confit so I dont have to worry about it being cooked to 160 without cooking when the bread comes out of the oven.
Thank you,
Reed

[wheels]

I've never done it, but try:

http://www.whiskblog.com/2008/02/saucis ... ed-in.html

or

http://www.deandeluca.com/recipes/recip ... ioche.aspx

or

http://shizuokagourmet.wordpress.com/20 ... n-brioche/

or

http://www.abc.net.au/tv/cookandchef/txt/s2606234.htm

Phil