🇫🇷 France · Food
Galette Saucisse: The Iconic Breton Street Food
By eatmundo · July 6, 2026
A beloved street food from Brittany, the Galette Saucisse features a savory grilled pork sausage nestled within a delicate, crisp buckwheat crêpe. Simple yet incredibly satisfying, it's often enjoyed plain or with a touch of mustard, a true taste of local French fairs and markets.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the galette batter, whisk together 50g of buckwheat flour, 120ml of cold water, 1 large egg, and a pinch of salt in a medium bowl until smooth. The batter should be quite liquid, similar to crêpe batter. Don't worry if there are a few tiny lumps; they will disappear during resting.
- 2
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours. This resting period is crucial as it allows the buckwheat flour to fully hydrate, resulting in a more pliable and less fragile galette.
- 3
While the batter rests, cook your traditional Breton pork sausage. Heat a small amount of butter or oil in a skillet over medium heat. Cook the sausage for about 8-10 minutes, turning occasionally, until it's nicely browned all over and cooked through. Remove from the skillet and keep warm.
- 4
Heat a non-stick crêpe pan or flat griddle (about 20-25 cm / 8-10 inches diameter) over medium-high heat. Lightly brush with a tiny amount of butter. Pour a ladleful of the rested buckwheat batter into the center of the hot pan, then quickly tilt and swirl the pan to spread the batter thinly and evenly over the entire surface.
- 5
Cook the galette for 2-3 minutes on the first side, until the edges turn golden and start to crisp, and the surface looks set. Carefully flip the galette with a thin spatula and cook for another 1-2 minutes on the second side, until lightly browned and cooked through. Repeat for any remaining batter.
- 6
Once the galette is cooked, place it on a clean plate. Lay the warm, cooked sausage in the center of the galette. Carefully fold the sides of the galette over the sausage, creating a neat rectangular parcel. Traditionally, it’s not completely rolled, but rather folded to encase the sausage.
- 7
Serve your Galette Saucisse immediately, while it's still warm and the galette is tender-crisp. Many enjoy it simply as is, but a dollop of good Dijon mustard on the side is a classic accompaniment. This is street food at its finest, meant to be savored on the go!
Frequently Asked Questions
What kind of sausage should I use for an authentic Galette Saucisse?+
Traditionally, a plain, unsmoked fresh pork sausage, often similar to a "saucisse de Toulouse," is preferred. Avoid heavily seasoned or smoked sausages to preserve the dish's classic balance.
Is there a specific type of buckwheat flour ideal for making the galette?+
For the most authentic taste and texture, use whole grain "blé noir" (dark wheat) buckwheat flour. Regular or light buckwheat flour will not yield the same robust flavor.
How do I ensure my buckwheat galette is cooked perfectly without tearing?+
Cook the galette on a well-greased, medium-hot crêpe pan or skillet until the edges crisp and the surface is set, about 2-3 minutes per side. Avoid flipping too early, as this can cause it to tear.
What type of mustard is typically served with Galette Saucisse, and are there other traditional condiments?+
A classic mild Dijon mustard is the standard choice, providing a tangy counterpoint to the sausage. While often enjoyed with just mustard, some variations include caramelized onions or grated Emmental cheese.
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