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Recipe · Brittany
Galette-saucisse rennaise
Rennes galette-saucisse (sausage wrap)
⏱ 25 minServes 4Easy610 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4buckwheat galettes
4fresh pork sausages
2 tbspmustard
1 tbspsunflower oil
1 tspfreshly ground pepper
- 4 buckwheat galettes
- 4 fresh pork sausages
- 2 tbsp mustard
- 1 tbsp sunflower oil
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prick the sausages lightly with a fork so they don't burst, then brush with a little sunflower oil.
- Heat the grill pan over medium heat and cook the sausages about 10 minutes, turning often with tongs so they brown all over.
- Meanwhile, warm the galettes briefly on the grill pan, a few seconds per side, to soften them without making them brittle.
- Spread a thin layer of mustard along each galette and add a little pepper to taste.
- Place a sausage at the edge of each galette and roll it up tightly so it can be held in the hand.
- Serve right away, hot, to eat without cutlery as at Breton markets, with extra mustard if you like.
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