Galette-Saucisse
Grilled pork sausage wrapped in a buckwheat crêpe (galette), traditionally served without condiments; a Rennes/Brittany market and match-day icon.
The Galette-Saucisse is a traditional Breton street food from the Brittany region of France, especially popular in Rennes. It features a grilled pork sausage wrapped in a cold buckwheat crêpe (galette), traditionally served without any condiments to let the flavors of the sausage and galette shine. Originating in the 19th century, it was a practical meal for laborers and market-goers—easy to carry, hearty, and filling. Over time, it became a regional icon, often eaten at soccer matches and street fairs. Purists frown upon adding sauces, though some modern vendors offer mustard or cheese. The dish reflects Brittany’s rustic culinary heritage and its love of buckwheat-based foods. It’s France’s answer to the handheld sausage snack—with a decidedly Celtic twist
Authentic Recipe
Ingredients
- 4 Breton pork sausages (Traditional Brittany grilled sausages)
- 1 cup Buckwheat flour (For galette crêpes)
- 1½ cups Water
- ½ teaspoon Salt
- 2 tablespoons Butter (For cooking crêpes)
Instructions
- Make galette batter: Mix buckwheat flour, water, and salt until smooth. Let rest 30 minutes.
- Grill sausages over medium heat until browned and cooked through.
- Heat butter in large crêpe pan or skillet.
- Pour thin layer of batter to make large, thin buckwheat crêpe.
- Cook 2-3 minutes until set, then flip and cook 1 minute more.
- Repeat to make 4 galettes. Let cool to room temperature.
- Place grilled sausage in center of each cold galette.
- Wrap galette around sausage, leaving ends exposed.
- Serve immediately. Traditional Breton style - no condiments needed!
Related Styles (kinda)
4 similar styles
Grilled sausage in a hollowed baguette with Dijon or grainy mustard, often blanketed with melted cheese (e.g., Gruyère); a Paris kiosk/café standard.
Grilled lamb (or lamb–beef) merguez in a split baguette, often with fries tucked in, plus harissa, mustard or mayo. A North African–influenced street staple across France, especially in Paris.
Skinless deep-fried sausage (chicken, pork, beef) cut lengthwise, doused in mayonnaise, (curry) ketchup, and minced raw onion; a ubiquitous Dutch snack.
Frankfurter in a hollowed baguette, with mustard-mayonnaise sauce squirted inside. A quintessential Dutch staple from HEMA stores.