When travelling through Brittany, it's hard to miss the sausage galette (galette-saucisse), the unmissable culinary speciality of the region. This snack was created in the 19th century, and sold at festivals and markets. Even today the sausage galette is popular at fairs and big sporting events.
It is made from a pork sausage cooked on a barbecue, in a bain-marie or a frying pan, and then slipped into a buckwheat pancake or galette folded in two. Usually, the hot pork sausage is served in a cold galette. For sausage galette purists, nothing else is added, and sauces are banned. In the past, though, people were likely to add pepper and golden onions. The sausage galette is usually eaten with a glass of good farm cider.
In 1994, Rennes Stadium supporters created the Breton sausage galette association, to protect and promote the recipe.