The galette-saucisse is a grilled pork sausage rolled in a cold buckwheat galette and eaten in the hand, no plate, no cutlery and traditionally no mustard, the street food of Rennes.
The pairing belongs to Haute-Bretagne and to Rennes in particular, where it moved from country fairs and horse markets into the city's Saturday market and, above all, into the Roazhon Park stands on Stade Rennais match days. The rules are argued about with some seriousness: the galette is served cold and unheated, the sausage is a plain grilled pork saucisse, and the purist version carries nothing else. Rennes crêperies have spent the last decade rewriting it anyway, so the city serves the hand-held original at the Marché des Lices alongside sit-down variants with candied onion, mustard and cheese.
