 A traditionalgalette-saucisse consisting of a cooked sausage wrapped in agalette | |
| Alternative names | Robiquette |
|---|---|
| Place of origin | France |
| Region or state | Upper Brittany |
| Serving temperature | Hot |
| Main ingredients | Pork sausage and breton galette |
Agalette-saucisse (Breton:kaletez gant silzig) is a type of Frenchstreet food item consisting of a hotsausage, traditionally grilled, wrapped in a buckwheatcrepe calledgalette de sarrasin or Breton galette. The French region known asUpper Brittany is the traditional homeland ofgalette-saucisse, especially thedepartment ofIlle-et-Vilaine and some parts of its bordering departments likeCôtes-d'Armor,Morbihan,Loire-Atlantique,Mayenne andManche.
First created during the 19th century, the dish consists of two landmark food items of the cuisine ofBrittany.Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the main ingredient ofBreton galette and was a common substitute ofbread in poor families.Pork sausage is one of the food specialties of theRennes area.
Galette-saucisse is very popular in Upper Brittany, especially at outdoor public events, outdoor markets and sports games. It is strongly associated with theStade Rennais F.C.football team, the dish being often eaten at theRoute de Lorient Stadium during football games.
The essentialingredients of thegalette-saucisse are:
The crepe itself is usually served cold, in order to protect eater's hand from the hot cooked sausage, but it can be warm when crepes are freshly prepared as consumers are arriving.[2]
The canonical recipe of thegalette-saucisse does not include any dressing, and the "French Association for the Preservation of the Galette-saucisse" recommends to not add any of them.[3] Author ofGalette-saucisse, je t'aime ! book Benjamin Keltz wrote thatketchup,mayonnaise and any other dressing are strongly seen as unacceptable.[4]
Sausage was historically just one of the items in the galette. At the beginning of the 19th century,[5]galette-saucisse was commonly topped with caramelizedyellow onions.
