Galette-saucisse
by
In celebration of Euro 2016, Danny Kingston continues his odyssey through European football snacks with this galette-saucisse recipe, a classic of northern France that is washed down beautifully with a crisp, cold Breton cider.
Ingredients
Galette-saucisse
- 8 pork sausages , long
- 225g of buckwheat flour
- 550ml of whole milk
- 2 eggs
- 1 tbsp of sunflower oil, plus extra for frying
- 1 tsp salt
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the sausages on a baking tray and roast for 20–25 minutes, keeping an eye on them, turning and shaking every now and then
3
Next, make your pancake batter by sieving the buckwheat flour into a bowl. Add the eggs, oil and salt and start to mix, either by hand or using an electric whisk
4
Once it begins to incorporate, start adding the milk, bit by bit, until you have a smooth batter (this process can be done in advance)
5
Get started on making your pancakes by placing a frying pan on the hob, over a medium heat and add a tiny dash of oil, rotating the pan to cover. Then add a good ladleful of batter into the centre, swiveling the pan around to distribute
6
Leave to cook until it browns and easily lifts when using a spoon or fish slice. Flip over and cook the other side through and then place on a warm plate. Continue until all the batter is gone
7
When ready to serve, take the sausages out and leave to cool slightly and then wrap them in the pancakes. Traditionally, each pancake is halved first into a half-moon shape and then wrapped around the sausage but this is only necessary if your sausages are steaming hot!
8
Plate up either wrapped in napkins or plain as, on a platter, for hands to grab and charge glasses with some ice cold Breton cider
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