Galette Saucisse
Buckwheat crepe with sausage.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Buckwheat crêpes, or galettes, have been a staple in Brittany, France for centuries, originating from the scarcity of wheat and the suitability of the region for buckwheat cultivation. Sausage making is also a long-standing tradition in France, evolving from the need to preserve meat.
Galette Saucisse is a popular street food and a symbol of Breton culinary tradition, particularly associated with Rennes and its football club. It represents simple, accessible, and delicious food enjoyed by all.
Street Food Icon
It's a very popular street food in Brittany, especially around Rennes. You can find vendors selling them at markets, festivals, and football matches.
Football Culture
In Rennes, the Galette Saucisse is strongly associated with the local football club, Stade Rennais. Eating one before, during, or after a match is a common tradition.
Breton Identity
The Galette Saucisse contributes to the broader Breton culinary identity, showcasing the region's agricultural produce and traditional cooking methods.
The Galette Saucisse offers a harmonious blend of savory and earthy flavors. The buckwheat galette provides a nutty, slightly bitter base that complements the rich, fatty, and spiced sausage.
The primary flavors are the earthy, nutty taste of the buckwheat galette, contrasted by the savory, often pork-based sausage. The sausage typically contains a mix of spices like pepper, garlic, and herbs, adding warmth and depth. Some variations include a touch of mustard or caramelized onions for added complexity. The buttery notes of the crêpe, if cooked with butter, further enhance the overall richness.
Sausage Quality
The quality of the sausage is crucial. Opt for a locally made, flavorful pork sausage with natural casing for the best experience.
Galette Consistency
The galette should be thin and crispy around the edges, yet pliable enough to wrap around the sausage without tearing. A proper crepe pan or skillet is essential.
Serving Temperature
Serve the Galette Saucisse immediately after cooking while the galette is still warm and the sausage is juicy. Some prefer to add a dab of Dijon mustard for extra tang.
Pairing
Traditionally, Galette Saucisse is paired with a cold glass of Breton cider.
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