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Meat, Northern, Eastern and Western France

Galette-saucisse with green salad

Galette-saucisse is a grilled pork sausage rolled inside a warm buckwheat galette, served here with a green salad for 4 people. It takes 30 minutes to make, it's a very easy recipe, and it costs €2.20 per person. The trick is cooking the sausage gently and keeping the galette warm enough to roll without cracking.

Tonight it's the star of Breton markets, a grilled sausage rolled in a warm buckwheat galette, with a simple green salad.

Galette-saucisse with green salad
Total time
30 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This is the meal you eat standing up at a Breton market, the sausage still sizzling as it's rolled into a warm buckwheat galette. The crisp comes from the buttered edges of the galette, the sausage stays juicy from slow cooking, and the mustard adds just enough bite to wake up every flavor.

It's the perfect weeknight dinner when you're short on time, ready in 30 minutes with barely any dishes to wash. Kids love eating it with their hands like a sandwich, and the green salad on the side rounds out the meal without any extra effort.

The ingredients

4 people

Butcher

  • Pork sausages 4
  • Buckwheat galettes 4

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

Fruits and vegetables

  • Green salad 1

Dairy

  • Butter 20 g

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Prick the sausages with a fork so they don't burst while cooking.

    Take them out of the fridge 10 minutes before cooking.

  2. Cook the sausages in a pan or on the grill, turning them regularly. 15 min

    Keep the heat medium only, they should brown without burning.

  3. Warm the galettes one at a time in a pan with a small knob of butter. 5 min

    The butter makes the edges crisp.

  4. Make the vinaigrette, wash and dry the salad, then season it.

    Dry the salad well, leftover water dilutes the vinaigrette.

  5. Place a sausage on each galette, add a bit of mustard, roll it up and serve with the salad.

    Roll it tight, galette-saucisse is meant to be eaten with your hands like a sandwich.

Our tips to get it right

  • Pick sausages that aren't too thin, they stay juicy inside even after 15 minutes of cooking.
  • Keep the heat low when warming the galettes, buckwheat galettes burn fast and turn brittle over high heat.
  • Make the vinaigrette before you start the sausages, it saves time and the salad can wait happily under a towel.

The variations

  • Swap the pork sausage for a chipolata or merguez to change the flavor while keeping the same method.
  • For a vegetarian version, roll a galette with a fried egg and grated cheese instead of the sausage.
  • For picky kids, serve the sausage and galette separately with a bit of ketchup instead of mustard.

What to serve it with

  • An extra buckwheat galette
  • A cold dry cider
  • Homemade applesauce

Storage

Cooked sausages keep for 2 days in the fridge in a sealed container. Galettes reheat better in a pan than in the microwave, which makes them soggy. This dish doesn't freeze well once assembled, but raw sausages and galettes freeze fine separately.

Questions about this dish

Can you use a regular wheat galette instead of buckwheat?

Yes, but the flavor changes, buckwheat galettes have a more rustic, slightly bitter taste that pairs better with the sausage. A classic wheat crepe also works fine if that's what you have.

How do you keep the galette from cracking when you roll it?

Warm the galette in a pan for 20 seconds right before rolling, it softens back up. A cold or dry galette always cracks at the folds.

Can you prepare this dish ahead of time?

The vinaigrette and washed salad can be made a few hours ahead without issue. The sausages and galettes, though, are best cooked and warmed right before serving to keep everything crisp.

What mustard works best for galette-saucisse?

Classic Dijon mustard works great and is the traditional pick at Breton markets. A grainy whole mustard adds more texture if you like a bit of crunch.

How long does it take to make a galette-saucisse with green salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a galette-saucisse with green salad?

About 450 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 a galette-saucisse with green salad cost?

About €2.20 per serving, or €8.80 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.

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