Galette-saucisse — Rennes, France
Rennes, France
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In Rennes, the galette-saucisse is an institution: eaten at the Lices market on Saturday mornings, at Roazhon Park stadium on match nights, and at any self-respecting fair. It is so tied to Upper Brittany that an association defends its name.
Nothing could be simpler: a buckwheat galette, cold or barely warmed, with a fresh pork sausage grilled on the barbecue or in a pan, rolled inside. Mustard is tolerated, ketchup is up for debate. The buckwheat, with its nutty taste and slight bitterness, provides all the contrast against the hot, fatty sausage.
Preparation
- 01
Whisk the buckwheat flour, salt, water and egg into a runny batter. Let rest for 2 hours.
- 02
Cook the galettes on a hot, lightly greased griddle, one ladleful per galette, 2 minutes per side.
- 03
Grill the sausages on the barbecue or in a pan for 12 minutes, turning them.
- 04
Roll each hot sausage in a galette, with mustard if you like. Eat standing up.
Where this version sits
A single, final coordinate: Rennes, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Trizek — CC BY-SA 3.0
