Galette-saucisse with Caramelized Onions and Dijon Mustard

Ingredients

• 1 cup (120g) buckwheat flour 1 cup (120g) buckwheat flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 sausages (pork or your preferred variety) 4 sausages (pork or your preferred variety)
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• Dijon mustard, for serving Dijon mustard, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the buckwheat flour, water, and salt. Stir until well combined and let the batter rest for 30 minutes.
2. 2.
   Heat a griddle or non-stick skillet over medium heat. Add the sausages and cook until they are browned and cooked through, about 10-12 minutes. Remove from heat and set aside.
3. 3.
   In a separate skillet, heat the olive oil and butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes. Season with salt and pepper to taste.
4. 4.
   While the onions are caramelizing, heat a large non-stick skillet or crepe pan over medium-high heat. Pour 1/4 cup of the buckwheat batter onto the skillet and spread it into a thin, round shape using the back of a spoon. Cook for 2-3 minutes on each side, until the galette is crispy and golden. Repeat with the remaining batter.
5. 5.
   To assemble the galette-saucisse, place a cooked sausage on each galette and top with a generous amount of caramelized onions. Drizzle with Dijon mustard.
6. 6.
   Roll the galette tightly around the sausage, securing it with a toothpick if needed. Serve warm.

Treat your ingredients with care...

• Buckwheat flour — Make sure to let the batter rest for 30 minutes before cooking the galettes. This allows the flour to hydrate and results in a better texture.
• Sausages — Choose your preferred variety of sausages, such as pork, chicken, or turkey. Grill or cook them until they are fully cooked and browned for the best flavor.
• Onions — Slice the onions thinly for even caramelization. Cook them slowly over low heat to achieve a deep golden color and sweet flavor.
• Dijon mustard — Use a good quality Dijon mustard for the best taste. Adjust the amount according to your preference for tanginess.

Tips & Tricks

• If you prefer a milder onion flavor, you can use yellow onions instead of red onions for caramelizing.
• Experiment with different types of sausages to find your favorite flavor combination.
• For a smoky twist, grill the sausages instead of cooking them on the stovetop.
• Serve the galette-saucisse with a side of mixed greens or a fresh salad for a complete meal.
• If you don't have buckwheat flour, you can substitute it with all-purpose flour, although the traditional flavor and texture will be slightly different.

Serving advice

Serve the Galette-saucisse warm, either as a handheld street food option or plated with a side salad. Remove the toothpick before serving.

Presentation advice

For an appealing presentation, place the Galette-saucisse on a wooden board or a rustic plate. Garnish with a sprig of fresh herbs, such as parsley or chives, for a pop of color.