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Breton sausage rolls

Some galette-saucisse, an eastern Brittany speciality

If much of France munches on saucisson brioché, in Rennes and eastern Brittany they prefer a galette-saucisse—a hot grilled sausage wrapped in a buckwheat galette (room temperature or cold, to keep you from burning your fingers).

Americans eat hot dogs at baseball games, supporters of the Stade Rennais football club gobble down galettes-saucisse wrapped in parchment paper at Roazhon Park during matches, but they appear at any and all festivals in Upper Brittany.

Préparation d'une galette-saucisse (Blé Noir-Hénaff) au stand restauration rapide du festival de Cornouaille 2014.

The Association de sauvegarde de la galette-saucisse bretonne (SGSB) strongly recommends eating it nature (plain), and certainly never with mustard, but you can also find it with confit d’oignons. They also recommend eating it any time of day, with a cup of cider. Mayenne holds the world record for longest galette-saucisse ever made— at 53m (173.8 ft).



Text © Dana Facaros

Images by Kergourlay, Trizek