Galette Saucisse


Wake me up for these savory pancake and sausage roll ups



I am definitely not exaggerating when I say this Galette Saucisse is one of the best breakfast sandwiches I have ever eaten. And that’s exactly how it earned a spot as the latest feature in my series, “5 People, 5 Breakfasts, 5 Countries.” The Galette Saucisse is a French dish that’s part street food, part breakfast, and fully delicious. Savory pork sausage is wrapped in a nutty, flavorful buckwheat crepe that’s then dipped in sweet molasses – what more could you ask for?  

Although the Galette Saucisse originated in Brittany, this recipe comes from Louis, who currently resides in St. Catharines, Ontario. Louis makes Galette Saucisse today as a comforting reminder of his childhood in Quebec, where this sausage dish has been extremely popular for centuries. Like so many French foods, the Galette Saucisse spread through Canada thanks to the influence of French colonists and customs.  

The buckwheat crepe base of the Galette Saucisse is the perfect example. Buckwheat or “black wheat” flour was introduced to Brittany around the 15th century and quickly became a staple part of the cuisine in the famous Breton Galette and a new type of bread for the poor families in Brittany. The pork sausage filling just happens to be a speciality of the Rennes region, which is in the northeast part of Brittany. And so, the two ingredients became a fantastic culinary and cultural match. Today, Brittany sports fans whip up a pile of Galette Saucisse for street fairs and sporting events, especially at the Rennes stadium during football games. Here the breakfast sandwiches are almost treated like hot dogs, with some strong opinions on if toppings should be allowed and if the Galette should be eaten hot or cold.  

But even though the Galette Saucisse is a great representation of Brittany, for Louis it’s still quintessentially Quebec. And he knows exactly how he likes to eat his. From his home in Ontario, Louis enjoys cooking Galette Saucisse for his partner. It’s a naturally gluten-free dish that isn’t free of flavor. Although it’s a bit of a labor of love, the results are absolutely worth it. A striking balance of sweet and savory, the Galette Saucisse is a welcome part of any breakfast. 

Watch the Video

Galette Saucisse


For crêpes

  • 80 g buckwheat flour
  • 80 g all-purpose flour
  • ½ tsp salt
  • 2 eggs
  • 225 ml milk
  • 30 ml water


  • 5 pork sausages
  • 3 onion
  • ½ Tbsp sugar
  • salt to taste
  • pepper to taste
  • ½ Tbsp fennel seeds optional
  • butter
  • dijon mustard


For crêpes

  • Put all the ingredients into a bowl and whisk together until combined. Let rest for an hour.
  • Heat up a non stick frying pan, put a little bit of butter onto it. Cover the pan with the melted butter en ladle in just enough of the batter to cover the pan. While pouring in the batter, tilt the pan to make sure the batter spreads easily over the bottom of the pan. These pancakes should be as thin as possible so don't overfill your pan with the batter.
  • When the batter of the pancake is 'dry' on top you can flip the pancake and let bake for another 30 seconds to a minute before transferring the pancake to a plate.
  • Repeat the process till you're out of batter. Stack the pancakes on top of each other as you're baking. Set the pancakes aside while you work on the filling.

For filling

  • Chop the top and the root of the onions off. Cut the onions in half and remove the skin. Slice the onions in thin slices.
  • In a casserole, melt some butter on a medium high heat. Put in the sliced onions and stir to coat all the onions with butter. Slowly let the onions glaze, turn translucent and eventually turn brown and caramelize. When the onions start to caramelize and turn brown, add the sugar. Season with salt and pepper to taste. Once the onions are caramelized, turn off the heat and transfer the onions to a bowl and set aside.
  • In the same casserole add a little butter and melt over a medium heat, add the fennel seeds and the sausages. Cook the sausages turning them every few minutes till they're nice golden brown on all sides. Keep turning them for roughly 12 minutes. each sausage is different so yours might take a little longer or a little less time to cook Make sure they're really hot and thoroughly cooked through and that no pink remains.
  • When the sausages are done, turn off the heat.


  • Take your pancake and spread some mustard over the pancake (or alternatively you can put some on the sausage itself).
  • In the middle of the pancake put your hot sausage and put some caramelized onions on top.
  • Wrap the pancake around the filling. Pull up the bottom over the filing first and wrap the sides around it to ensure nothing falls out at the bottom of the sausage. Serve immediately.


Recipe inspired by Cakies by Rachel
Course: Breakfast
Region: North America


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