Galette saucisse are a French specialty that originates from the lovely region of Brittany in the north-west of France. Buckwheat crepe wrapped around a pork sausage is the ultimate street food.
By Tamara Novakovic
I often visit and like to eat this on an almost daily basis. This is proper French street food. When it comes to street food and choosing the place (the truck), go for the ones with the longest lines (of preferably local people). I always look to see where the elders go, I imagine they know what has been good for quite some time. Also, don’d be afraid to ask around.
There is a food truck on the market in Rennes I always go to for my weekly dose of galette saucisse. These are basically buckwheat crepes, served cold, but wrapped around smoking hot grilled pork sausage. They often put cheese and mustard in it, but there are a couple of obvious choices like mayo or ketchup as well. There’s no reason why you shouldn’t try making this at home. Crepes made with buckwheat flour are something special, with lovely earthy flavor that goes really well with pork sausage. I recommend topping them with some melted cheese (brie, for example).
One might call this a unique hot dog, but it is nothing short of delicious. It is traditionally accompanied with a glass of Breton cider.
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Galette Saucisse
Description
Comfort food done the French way
Ingredients
For the buckwheat pancakes
- 1/2 cup (62 g) buckwheat flour
- 1/2 cup (62 g) all purpose flour
- 1 tsp salt
- 2 eggs
- 1/2 cup (120 ml) milk
- 2 tbsp water
You also need
- pork sausages, grilled
- mustard
- cheese
Instructions
- Whisk all ingredients together and let rest for an hour. Heat a non-stick 8 inch pan. Pour 3 to 4 tbsp of batter into the heated pan while tilting to spread the batter over the bottom of the pan. Turn the crepe over when the edges are dry and crispy and cook for just a few more seconds before taking it out of the pan.
- To make the galette saucisse, spread the hot crepe with cheese, mustard and wrap around your favourite sausage.
- Category: Main Course
