Galette-saucisse

Galette saucisse

A traditional galette-saucisse consisting of a cooked sausage wrapped in a galette
Alternative names	Robiquette
Place of origin	France
Region or state	Upper Brittany
Serving temperature	Hot
Main ingredients	Pork sausage and breton galette

A galette-saucisse (Breton: Kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called galette de sarrasin or Breton galette. The French region known as Upper Brittany is the traditional homeland of galette-saucisse, especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche.

First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the main ingredient of Breton galette and was a common substitute of bread in poor families. Pork sausage is one of the food specialty of the Rennes area.

Galette-saucisse is very popular in Upper Brittany, especially at outdoor public events, outdoor markets and sports games. It is strongly associated with the Stade Rennais F.C. soccer team, the dish being often eaten at the Route de Lorient Stadium during soccer games.

The essential ingredients of the galette-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.