Galette-saucisse facts for kids
A traditional galette-saucisse consisting of a cooked sausage wrapped in a galette
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| Alternative names | Robiquette |
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| Place of origin | France |
| Region or state | Upper Brittany |
| Serving temperature | Hot |
| Main ingredients | Pork sausage and breton galette |
The galette-saucisse (say gah-let soh-seess) is a popular French street food. It's a yummy hot sausage, usually grilled, wrapped in a special kind of crepe. This crepe is called a Breton galette, and it's made from buckwheat.
This tasty snack comes from a region in France called Upper Brittany. You'll find it most often in the area around Ille-et-Vilaine and nearby places.
People first started making galette-saucisse in the 1800s. It brings together two important foods from Brittany. Buckwheat arrived in Brittany a long time ago, in the 1400s. It grew well there and was often used instead of bread by families. The sausage inside is a special kind of pork sausage from the Rennes area.
Galette-saucisse is super popular in Upper Brittany. You'll see it at outdoor events, busy markets, and especially at sports games. It's a big part of the Stade Rennais F.C. football team's games. Fans love to eat it at the Route de Lorient Stadium while watching football.
What's in a Galette-Saucisse?
The Main Ingredients
The galette-saucisse is simple but delicious. It has two main parts:
- A galette de sarrasin: This is a special crepe made from buckwheat flour. It's a famous food from Upper Brittany.
- A cooked pork sausage: Experts say the best sausages for this dish have mostly pork meat and a little pork fat. Sometimes, salt and black pepper are added for flavor.
The crepe is usually served cool. This helps protect your hands from the hot sausage inside. But if the crepes are made fresh, they can be warm too!
Dressings and Toppings
People in Brittany have strong opinions about what you should (or shouldn't!) add to a galette-saucisse.
The traditional way to eat it is plain, with no extra sauces. Some groups even recommend not adding anything at all! Things like ketchup or mayonnaise are often seen as a big no-no. However, some people do think that a little bit of Dijon mustard is okay.
Historically, the sausage wasn't the only thing put inside the galette. In the early 1800s, it was common to add sweet, cooked yellow onions. These onions were a special kind grown in the Manche area of France.
See also
In Spanish: Galette-saucisse para niños
