The Galette saucisse is a snack consisting of a grilled, pan-cooked, or water-bathed pork sausage, rolled in a cold or warm buckwheat flour galette.
▶A street food from Upper Brittany, specifically in Ille-et-Vilaine and some parts of its neighboring departments: Côtes-d’Armor, Loire-Atlantique, Mayenne, and Manche.
Created and popularized during the 19th century, it combines two products of Breton gastronomy:
– buckwheat, which was introduced into the Great West’s agrarian systems around the second half of the 15th century, was widely cultivated in the countryside of Brittany and Lower Normandy until the 20th century;
– pork sausage, one of the specialties of the Rennes region.
▶Consumed standing and with hands, during festivals, markets, or sporting events, it is strongly associated with the Stade Rennes football team and has become one of the emblems of popular gastronomy in Upper Brittany.
▶The traditional accompanying drink is cider, historically much more consumed in Brittany than wine and beer.
- Difficulty: Medium
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 1 cup buckwheat flour
- 2 eggs
- 1 cup water
- to taste salt
- 9 oz sausage
Tools
The batter should be cooked on a smooth, round cast-iron griddle called a billig with a lightweight wooden tool called a galetière.
You can use a
- 1 Griddle crepe maker
Steps
Prepare the galettes following the recipe HERE.
Grill or pan-cook or water-cook the sausage and cut it into pieces.,
Let the galettes cool and fill them by wrapping them around the sausage.
FAQ
Is it eaten by hand or with cutlery?
The Galette saucisse is eaten by hand.
This characteristic differentiates it from galettes with other fillings, which are table dishes consumed at home or in creperies with cutlery.
It is often consumed during a barbecue or at any festival or market, without having to sit at the tableHow much does it cost at street vendors?
One of the ten commandments issued by the Breton Association for the Preservation of the Galette Saucisse recommends a maximum selling price of 2 euros, most often ranging between 2.20 and 2.50 euros.
At the Moustoir stadium in Lorient, in a region where the galette saucisse is not part of traditional gastronomy, it has been marketed since 2004 at a price of 4 euros.What is the Breton Association for the Preservation of the Galette Saucisse?
Founded in 1994, it aims to promote the galette saucisse by also promoting a campaign for the use of quality products by traders, against price increases, and for its dissemination outside of Upper Brittany
Can it be accompanied by a sauce?
The Association recommends not adding a sauce accompaniment.
At one time, the only sausage was accompanied by pepper, and today there is a tolerance for the use of
mustard.
At the beginning of the 19th century, the galette saucisse was accompanied by yellow onions, which are found in the tradition of the Manche department, where it was eaten with an onion compote.
