Skip to content

Meat, Northern, Eastern and Western France

Buckwheat galettes with andouille sausage

Buckwheat galettes with andouille sausage are a Breton recipe for 4 people, ready in 35 minutes, rated easy, at €3.00 per serving. They combine buckwheat galettes, andouille sausage, slow cooked onions and melted Emmental. The key is cooking the onions very gently so they turn sweet and soften the smoky bite of the andouille.

Tonight we're going full Brittany with buckwheat galettes filled with andouille sausage, slow cooked onions and a touch of mustard.

Buckwheat galettes with andouille sausage
Total time
35 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Andouille sausage brings a strong smoky flavor, which the slow cooked onions gently tone down. A touch of mustard wakes everything up, and the melted cheese binds the filling to the buckwheat galette, which has a heartier, more rustic taste than a wheat crepe.

This is a weeknight recipe that breaks the routine without needing any special equipment, just a skillet. It's best suited to people who enjoy bold flavors, and less to children who might find the andouille too smoky. Serve it with a green salad for a complete, balanced plate.

The ingredients

4 people

Butcher

  • Buckwheat galettes 4
  • Andouille de Guemene sausage 300 g

Fruits and vegetables

  • Onions 3
  • Green salad 1

Pantry

  • Mustardoften in the pantry 2 tbsp
  • Oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated Emmental 100 g
  • Butter 40 g

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Slice the onions and cook them gently in half the butter over low heat. 15 min

    Cover the pan at first, the onions release water and won't burn.

  2. Cut the andouille into thin rounds and brown them dry in a skillet. 5 min

    It's already cooked, you just need to warm it through.

  3. Spread a little mustard on each galette, then add the onions, andouille and grated cheese.

    Fill mostly the center, leave the edges free so you can fold them.

  4. Fold the edges into a square and warm the galettes in a skillet with a knob of butter. 10 min

    Cover them for a few minutes so the cheese melts.

  5. Serve with the salad dressed in oil, vinegar, salt and pepper.

    A glass of dry cider is perfect with this.

Our tips to get it right

  • Pick a firm andouille sausage, it slices more thinly and browns better when seared dry.
  • If your galettes are delicate, fill them flat in the skillet itself instead of moving them around before cooking.
  • Cut back on the mustard if you find it too sharp, two teaspoons are already plenty with the andouille.

The variations

  • Swap the andouille for ham or bacon bits for a milder version.
  • For a vegetarian version, replace the andouille with sauteed mushrooms and keep the melted onions and cheese.
  • For kids, use ham instead of andouille and skip the mustard.

What to serve it with

  • Green salad with vinaigrette
  • A glass of dry cider
  • Applesauce for dessert

Storage

Filled galettes keep for 2 days in the fridge in a sealed container. They don't freeze well once filled, the butter and cheese release water as they thaw. Reheat them in a skillet over low heat so the cheese melts again without drying out the galette.

Questions about this dish

Can you use a wheat crepe instead of a buckwheat galette?

Yes, but the flavor changes a lot, buckwheat has a rustic, slightly bitter edge that balances the andouille. A wheat crepe gives a milder result, less typically Breton.

Do you need to cook the andouille for a long time?

No, andouille sausage is already cooked, you just need to brown it dry for a few minutes. Cooking it too long would only dry it out.

Can you prepare the filling ahead of time?

Yes, you can cook the onions and andouille the day before and keep them in the fridge. You'll just need to fill and heat the galettes right before serving.

What cheese can replace Emmental?

Grated Comte or Gruyere work very well and melt the same way. Avoid strong flavored cheeses, they would overpower the taste of the andouille.

How long does it take to make buckwheat galettes with andouille sausage?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in buckwheat galettes with andouille sausage?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does buckwheat galettes with andouille sausage cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Cheese recipes

See all