The galette-saucisse: a Breton hot dog that never goes out of fashion



Whether you call it galette-saucisse or Robiquette, this typical dish of the Breton markets never goes out of fashion. And yet, its recipe could not be simpler: a hot grilled sausage wrapped in a buckwheat galette, which is cold or warm. So whether you want to offer the galette-saucisse in your restaurant or simply discover its history, here is everything you need to know in this article!


The history of the galette-saucisse


According to Benjamin Keltz in his book Galette-saucisse, je t'aime ! the history of this Robiquette so dear to the Armoricans, goes back to the 19th century. Although buckwheat galettes were already being made since the 15th century, it was only at this time that farmers began to cook them with the offal of their slaughtered pigs: this was called "casse". Then other variations appeared, such as the "porchet", until the famous sausage which gave its name to the dish.


From then on, this new Breton sandwich was a great success in the whole region, and became a must in all parties and gatherings, until it became the favorite snack of the Stade Rennais supporters, as well as the essential dish of the Breton markets.


Even today, the best galettes-saucisses can be tasted in Brittany, but also in Paris: as far as addresses are concerned, we recommend the Lices market, which the regulars know well, but you can find good Robiquettes on almost all the Breton markets. In Rennes, the Maison Delaunay or BioCrêp are also very good addresses to taste this specialty. In Paris, you can go to the Frères Bretons (15th), Krügen (11th) or the Breizh Café Canal St Martin (10th) to find a taste of Brittany.


Tips for a perfect Robiquette, how to pimp a classic


If you also want to add the famous Breton hot dog to your menu, here are some tips you should know to make it perfect!


First of all, nothing beats a homemade galette dough, cooked by you. For that, the important thing is to choose your buckwheat flour well, and to respect the principles of fermentation of the dough: work it in a room at 20°C, then let the dough rest at least 24 hours in the fridge before cooking it. And when cooking, do not leave your galette too long on the bilig for fear that it will become too crunchy when rolled.


Then you have to find the rare pearl or rather the rare sausage. The Frères Bretons get theirs directly from a small Breton producer.


Turn the galette, grill your sausage, and once these two elements are ready, it's up to you to twist the recipe to make your signature galette-sausage!

If it's to be eaten on the go, you can add a few ingredients such as cabbage, onions (onions from Roscoff are best), onion jam or mustard for the sauce.


If you serve your Robiquette at the table, feel free to revisit this recipe, by modifying its shape, or even its ingredients; like chef Loïc Pasco, you can for example try the earth-sea version with veal and sea urchin, or if you want to create a vegetarian option, why not try with lentil pucks!


If according to the french tradition your galette-saucisse is to be eaten on the go, you just fold your galette in half, then place your sausage and ingredients inside, and roll them up. Classic, but it still works great for nomade eating !


And for takeout, remember to choose the right packaging: at Eocrep, we've provided a bagasse tray with a suitable size, 100% compostable, that preserves the warmth and crispness of your galette-sausage!