buckwheat galette with montbeliard sausage
15 min

Buckwheat Galette with Montbéliard Sausage

The famous buckwheat flour galette, which is none other than a savory crêpe, here filled with tons of French products: Montbéliard sausage, Dijon mustard, buckwheat flour, goat cheese... The perfect comfort food for this Fall! 

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Ingredients For

  • Sarrasin
    Buckwheat flour from Brittany PGI
    8.80 oz See the article
  • 10 oz
  • Montbeliard Sausage
    Meat products
    Saucisse de Montbéliard PGI
  • 5.30 oz
  • 1 small
  • Grenoble Walnuts and Périgord Walnuts
    Fruits & Vegetables
    PDO Grenoble Walnuts and Périgord Walnuts
    1 handful See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    2 Tbsp See the article
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy Mustard

Cook the Montbéliard sausages for ten minutes in a pan of boiling water, then slice them. Finely chop the chives.

Tip the flour into a large bowl and add the water little by little. Mix thoroughly with a whisk to obtain a fluid texture. Add two pinches of salt.

Melt the butter in a hot frying pan and pour in a ladle of batter. Cook the galette for one minute each side. Repeat this process with all the batter.

Add a spoonful of onion confit to the center of the galette. Arrange a few slices of sausage and crumble some goat’s cheese on top. Season with salt and pepper.

Fold the four sides of the galette into the center. Add some crushed walnuts and some chives. Repeat with the remaining galettes.

Serve with a mesclun salad and some Dijon mustard.

Country Bread
Country Bread
French Trout
French Trout
See Recipe