Galette Saucisse

A galette saucisse is a classic street food from Rennes, in Brittany, France, consisting of a grilled pork sausage wrapped in a thin buckwheat crêpe (galette). Unlike the sweet wheat crêpe, the galette is made from buckwheat flour, water, and salt, giving it a nutty, earthy flavor and a sturdy, slightly crisp texture that holds the sausage without bread. The dish is a staple of Breton markets and festivals, often served with mustard or a drizzle of salted butter caramel.

What distinguishes a great galette saucisse is the quality of the sausage—traditionally a coarse, herby *saucisse de campagne* or *saucisse de Bretagne*—and the perfect balance of a hot, juicy interior with a lightly charred exterior. The galette should be thin, pliable, and cooked until just set, wrapping the sausage snugly without tearing. A proper version is eaten out of hand, with the galette serving as both wrapper and flavor complement.

Regional variations include the addition of grated cheese, caramelized onions, or a fried egg inside the wrap, though purists prefer the simple classic. In Rennes, the dish is ubiquitous at the **Marché des Lices** and at **Crêperie du Marché**, both cited by *Where The Foodies Go* as top spots for an authentic experience. The galette saucisse remains a beloved symbol of Breton cuisine, celebrated for its rustic simplicity and satisfying, portable form.