🌭 Galette-saucisse
The galette-saucisse is Brittany’s favourite street food: a grilled sausage rolled up in a cold or warm buckwheat galette and eaten by hand, often with a line of mustard. The soft, earthy crepe wraps the juicy, smoky sausage like a hot dog bun. It is sold at markets, festivals and especially outside football stadiums in Rennes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g buckwheat (sarrasin) meal, finely milled
- 350 ml water
- 1 pinch salt
- 4 sausages
- Mustard, to taste
Method
- Whisk the buckwheat, water and salt into a batter and rest for 1 hour.
- Cook thin galettes on a hot oiled griddle and keep them warm.
- Grill or pan-fry the sausages until browned and cooked through.
- Spread a little mustard on each galette, roll it around a sausage and serve.
How to make it lighter
- Choose leaner sausages and grill them so fat drips away.
- One galette-saucisse is a full snack; add a side of raw vegetables instead of a second one.
- Mustard adds flavour for almost no calories — use it instead of extra fat.
History
The snack is strongly associated with Rennes and Upper Brittany, where it has been sold at markets and fairs for generations. It has become a local symbol — supporters of the Rennes football club even sing about it.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →