A ''galette-saucisse'' ( br, Kaletez gant silzig) is a type of French

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...

item consisting of a hot

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

, traditionally grilled, wrapped in a type of crepe called '' galette de sarrasin'' or Breton galette. The French region known as

Upper Brittany Upper Brittany (french: Haute-Bretagne; br, Breizh-Uhel; Gallo: ''Haùtt-Bertaèyn'') is the eastern part of Brittany, France, which is predominantly of a Romance culture and is associated with the Gallo language. The name is in counterpoint to L ...

is the traditional homeland of ''galette-saucisse'', especially the

department Department may refer to: * Departmentalization, division of a larger organization into parts with specific responsibility Government and military *Department (administrative division), a geographical and administrative division within a country, ...

Ille-et-Vilaine Ille-et-Vilaine (; br, Il-ha-Gwilen) is a department of France, located in the region of Brittany in the northwest of the country. It is named after the two rivers of the Ille and the Vilaine. It had a population of 1,079,498 in 2019.

and some parts of its bordering departments like

Côtes-d'Armor The Côtes-d'Armor (, ; ; br, Aodoù-an-Arvor, ), formerly known as Côtes-du-Nord ( br, Aodoù-an-Hanternoz, link=no, ), are a department in the north of Brittany, in northwestern France. In 2019, it had a population of 600,582.

Morbihan Morbihan ( , ; br, Mor-Bihan ) is a department in the administrative region of Brittany, situated in the northwest of France. It is named after the Morbihan (''small sea'' in Breton), the enclosed sea that is the principal feature of the coastli ...

Loire-Atlantique Loire-Atlantique (; br, Liger-Atlantel; before 1957: ''Loire-Inférieure'', br, Liger-Izelañ, link=no) is a department in Pays de la Loire on the west coast of France, named after the river Loire and the Atlantic Ocean. It had a population o ...

Mayenne Mayenne () is a landlocked department in northwest France named after the river Mayenne. Mayenne is part of the administrative region of Pays de la Loire and is surrounded by the departments of Manche, Orne, Sarthe, Maine-et-Loire, and Ille-et ...

and

Manche Manche (, ) is a coastal French département in Normandy, on the English Channel, which is known as ''La Manche'', literally "the sleeve", in French. It had a population of 495,045 in 2019.Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo language, Gallo: ''Bertaèyn'' ) is a peninsula, Historical region, historical country and cultural area in the west of modern France, covering the western part of what was known ...

Buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

, introduced in Brittany during the 15th century and largely cultivated in the region, is the main ingredient of Breton galette and was a common substitute of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

in poor families.

Pork sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. W ...

is one of the food specialties of the

Rennes Rennes (; br, Roazhon ; Gallo: ''Resnn''; ) is a city in the east of Brittany in northwestern France at the confluence of the Ille and the Vilaine. Rennes is the prefecture of the region of Brittany, as well as the Ille-et-Vilaine department ...

area. ''Galette-saucisse'' is very popular in

, especially at outdoor public events, outdoor markets and sports games. It is strongly associated with the

Stade Rennais F.C. Stade Rennais Football Club (), commonly referred to as Stade Rennais FC, Stade Rennais, Rennes, or simply SRFC, is a French professional football club based in Rennes, Brittany. They compete in Ligue 1, the top tier of French football, and pla ...

football Football is a family of team sports that involve, to varying degrees, kicking a ball to score a goal. Unqualified, the word ''football'' normally means the form of football that is the most popular where the word is used. Sports commonly c ...

team, the dish being often eaten at the Route de Lorient Stadium during football games.

Description

Recipe

The essential

ingredient An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredie ...

s of the ''galette-saucisse'' are: * a type of

crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

called ''galette de sarrasin'' made from

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

, a cuisine landmark of

* a cooked

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

composed, as some specialists recommend, of 75 to 80% of pork meat and 20 to 25% of pork fat. The pork sausage can be

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

ed and

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

was traditionally used for the recipe. The crepe itself is usually served cold, in order to protect eater's hand from the hot cooked sausage, but it can be warm when crepes are freshly prepared as consumers are arriving.

Dressing and toppings

There is a strong opinion among Brittany people about the toppings and dressing that you can add to a ''galette-saucisse''. The canonical recipe of the ''galette-saucisse'' does not include any dressing, and the "French Association for the Preservation of the Galette-saucisse" recommends to not add any of them. Author of ''Galette-saucisse, je t'aime !'' book Benjamin Keltz wrote that

ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ...

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...

and any other dressing are strongly seen as unacceptable. However, there was a time when

was traditionally added to the recipe and some people do consider today that Dijon

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

is acceptable. There is the same opinion about toppings. Sausage was historically just one of other items to be included in the galette. At the beginning of the 19th century, it was common that ''galette-saucisse'' was topped with caramelized

yellow onion The brown onion or yellow onion (''Allium cepa'' L.) is a variety of dry onion with a strong flavour. They have a greenish-white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale golden colour. It is higher i ...

s, a variety of dry

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

traditionally produced in the

French department In the administrative divisions of France, the department (french: département, ) is one of the three levels of government under the national level ("territorial collectivities"), between the administrative regions and the communes. Ninety-s ...

Manche Manche (, ) is a coastal French département in Normandy, on the English Channel, which is known as ''La Manche'', literally "the sleeve", in French. It had a population of 495,045 in 2019.List of buckwheat dishes This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domestic ...

List of sausage dishes This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish. Sausage dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ...

Footnotes

References

* * *

External links

''Association de sauvegarde de la galette-saucisse bretonne''
, French organisation promoting the protection and preservation of the galette-saucisse
Video of the song "Galette saucisse je t'aime"
{{Street food Breton cuisine Street food Stuffed dishes Buckwheat dishes