Galette Saucisse: The Iconic Breton Street Food vs Classic American Pigs in a Blanket

Both dishes wrap sausage in a cooked casing, but they eat very differently. The galette saucisse uses a thin, rested batter of buckwheat flour, water, egg and salt, cooked in a lightly buttered pan until the edges crisp, then folded around one pan-browned pork sausage for a tender-crisp parcel. Pigs in a blanket roll cocktail sausages in strips of crescent roll dough, brushed with beaten egg and baked until golden and puffed. Here the egg glazes rather than binds, and mustard shares dipping duty with ketchup, while for the galette it is just an optional dollop on the side.