Savory Buckwheat Galettes: The Ultimate Gluten-Free Wrap for Perfect Grilled Sausages

Discover a delightful new way to enjoy your favorite grilled sausages by wrapping them in a flavorful and naturally gluten-free buckwheat galette. Forget those dry, old buns – these thin, savory crepes offer a superior experience, keeping all your delicious fillings securely inside while providing a wonderfully unique texture and nutty flavor. Once you try this easy-to-hold, mess-free method, you’ll wonder how you ever ate sausages any other way! (Jump to the full recipe below.)

Embracing the Joys of Spring: From Garden to Grill

Ah, spring! The season of vibrant renewal has triumphantly arrived in the northern hemisphere, heralded by a symphony of blooming blossoms, the joyful buzz of bumblebees, and the unmistakable scent of fertile earth. After months of longing through bone-chilling days and seemingly endless winter, the warmth of the sun now beams with extravagant abandon. We’ve eagerly shed our heavy layers for shorts and sandals, with temperatures soaring, promising a week of glorious 30°C weather. It’s the perfect time to fire up the barbecue, dine al fresco on the deck, and most importantly, return to the garden, happily digging our hands into the rich, welcoming soil.

There’s a therapeutic quality to a spring stroll through the yard, deeply inhaling the medley of fresh scents. The gentle perfume of apple trees, heavy with their delicate white and pink blossoms, mingles with the earthy aroma of newly turned soil, moist from decaying leaves, creating a grounding, natural perfume. The herbaceous bouquet of new growth pops up in every crevice, transforming our little patch of the world into a million shades of luscious green. This sensory feast is utterly captivating. I often find myself standing very still under the blossoming apple tree, camera in hand, simply soaking it all in.

Slowly, the bustling world within the branches comes into sharper focus. I hear the delicate buzzing and brumming of millions of tiny wings – bumblebees, wasps, flies, and even an iridescent dragonfly – all diligently going about their vital business. Some are pollinating, others feeding, and many seem to be simply reveling in the sheer beauty and abundance of this fantastic feast for the senses, generously provided by Mother Nature herself. It’s a humbling reminder of the intricate cycles of life.

The Therapeutic Joy of Gardening

Being outdoors again, breathing deeply of the fresh spring air, and getting dirt under my fingernails feels as therapeutic and rejuvenating as a visit to the most luxurious spa. There’s profound satisfaction in planting the garden, a true investment in a whole season of pleasure and the promise of delicious edible rewards to come. I love poring over all the seed packets, contemplating the amazing potential life stored within those tiny brown seeds, just patiently waiting for a kiss from the sun and a life-giving drop of rain to awaken.

This year, I had wonderful company helping me plant our garden. My mom, with her gentle wisdom and experienced hands, was a fantastic assistant:

And Raymond took on the crucial task of tilling the soil. You can spot him way back there, expertly maneuvering the rototiller under the low-hanging branches of the apple tree, preparing the ground for new life.

Effortless Summer Feasting: Grilled Sausages with a French Twist

After a wonderfully busy but exhaustive day of gardening in the burgeoning heat, we’re all thoroughly beat. There’s not much energy left for anything overly complicated. This is precisely when firing up the barbecue and grilling a few succulent sausages becomes a truly cherished treat. The simple pleasure of sitting in the cool shade, feet up, with a frosty glass of homemade apple cider or refreshing lemonade in hand, is unparalleled.

Our recent (and now firmly established) favorite way to enjoy these grilled sausages is a delightful tradition we discovered in northern France: wrapped in a delicate, lacy, and utterly delicious buckwheat galette. These thin, crepe-like pancakes, made from nutty-tasting buckwheat flour, create an incredible pairing. I vividly recall seeing them served this way during our visit to France several years ago, and I’d been meaning to replicate the experience ever since. As often happens, life gets busy, and the years seemed to fly by!

Now that I’ve finally embraced making these fantastic galettes, they’ve become a staple in our household, enjoyed several times already this season. What I particularly love is how practical they are: you can easily whip up a batch of the galettes ahead of time and store them, ready to be quickly reheated as you fire up the grill. It’s the epitome of lazy summer feasting – minimal fuss, maximum flavor.

What Exactly Are Buckwheat Galettes?

It’s important not to confuse these savory delights with the rustic, free-form fruit tarts that often share the “galette” name (like this delicious rhubarb galette). Buckwheat galettes, known as galettes de sarrasin in French, are thin, pancake-like crepes originating from the Brittany region of France. They are traditionally made with buckwheat flour, giving them a distinct earthy and nutty flavor profile, and are typically filled with savory ingredients such as ham, cheese, mushrooms, or eggs. However, in my humble opinion, their highest calling is undoubtedly as the perfect vehicle for containing a juicy grilled sausage and all its wonderful trimmings. They truly make for an exceptionally tasty and convenient wrap.

Traditionally, the galettes of Brittany are made quite simply with just buckwheat flour, water, and a pinch of salt. For this recipe, I’ve taken the liberty of adding a single egg to the batter, which lends a bit more sturdiness and pliability to the galettes, making them easier to handle and fold. A touch of melted butter is also incorporated, ensuring they remain wonderfully tender, much like regular sweet crepes. These minor adjustments enhance the texture and overall eating experience without straying too far from the rustic charm of the original.

Customizing Your Galette-Saucisse Experience

To truly honor the French tradition of eating these sausage galettes (known as galette-saucisse), you’d typically adorn your grilled sausage with nothing more than a generous smear of good quality Dijon mustard. The sharp, tangy notes of the mustard perfectly complement the savory sausage and earthy buckwheat. However, rest assured, the food police won’t come to whisk you away if you decide to personalize your galette!

Feel free to experiment with additional fillings. A few strips of your favorite melting cheese, a couple of crisp spears of pickled asparagus, or tangy green beans can elevate the experience. Sautéed onions or caramelized shallots also make excellent additions. In fact, one could probably bribe any hypothetical ‘food police’ with the offer of a couple of these delicious galette-wrapped sausages for themselves! The beauty of these wraps lies in their versatility and how easily they adapt to your personal preferences.

Happy Spring and happy barbecuing, everyone! May your outdoor meals be filled with joy and delicious discoveries.

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Kitchen Frau Notes: Essential Tips for Perfect Buckwheat Galettes

These buckwheat galettes are incredibly versatile and forgiving, making them a fantastic option for various occasions and dietary needs. Here are some extra tips to ensure your galette-wrapped sausages are a resounding success:

• Sausage Selection: Any type of sausage will work wonderfully here! Whether you prefer classic bratwurst, spicy Italian sausages, mild pork sausages, or even vegetarian links, they’ll all be delicious wrapped in a galette.
• Cooking Method for Sausages: You’re not limited to the grill. Feel free to pan-fry them for a quick weeknight meal, oven-roast them for hands-off cooking, or even cook them on a stick over a crackling campfire for that authentic outdoor experience.
• Make-Ahead Convenience: The buckwheat galettes are perfect for meal prepping. You can make a large batch ahead of time and keep them refrigerated for up to 5 days. This makes them ideal for spontaneous barbecue nights, quick weeknight suppers after a long day at work, or even taking along on your next camping trip for easy, gourmet-style campfire meals.
• Dietary Adaptations:
  • Egg Allergy: If you or someone you’re cooking for has an egg allergy, simply omit the egg from the batter. The galettes will still hold together beautifully.
  • Dairy-Free: For a dairy-free version, replace the melted butter in the batter and for cooking with an equal amount of your preferred cooking oil (e.g., coconut oil, olive oil, or avocado oil).
  • Gluten-Free: Naturally, buckwheat flour is gluten-free, making these galettes an excellent alternative for those avoiding gluten, providing a much more satisfying wrap than many commercially available gluten-free breads.
• Buckwheat Flour Type: Both light and dark buckwheat flour can be used in this recipe. Darker buckwheat flour will yield a stronger, more intense nutty flavor, while lighter flour will be milder.
• Appearance: Don’t expect these galettes to be perfectly smooth like traditional wheat flour crepes. They are characteristically “lacy-looking” with a slightly rustic texture, which is part of their charm and authenticity. Embrace the beautiful imperfections!

Buckwheat Galettes with Sausages (Galette-saucisse)

Yields: 8 galette-wrapped sausages
Prep time: 10 minutes, plus 1 hour chilling
Cook time: 20-30 minutes

Gluten-free; for egg-free omit the egg; for dairy-free use oil instead of butter.

Ingredients:

• 1¾ cups (245gms) buckwheat flour
• ½ teaspoon salt
• 1 large egg (optional, see notes for egg-free)
• 2½ cups (600ml) water
• 2 tablespoons melted butter or coconut oil, plus more for cooking the galettes
• 8 of your favorite sausages (e.g., bratwursts, Italian sausages, pork sausages)
• Dijon mustard or grainy mustard, for serving
• Optional add-ins: shredded cheese, pickled asparagus or beans, caramelized onions, sautéed mushrooms, hot sauce, etc.
• Optional for serving: sheets of wax paper or tin foil, torn into roughly 8-inch (20cm) squares, for easy handling of the sausage rolls

Instructions:

1. Prepare the Batter: In a large bowl, whisk together the buckwheat flour, salt, egg (if using), water, and 2 tablespoons of melted butter or coconut oil until the batter is smooth and lump-free.
2. Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or ideally, overnight. This resting period allows the flour to fully hydrate and results in a better texture. Before cooking, remove from the fridge and give it a good stir, as the ingredients may have separated slightly.
3. Cook the Galettes: Heat a large (preferably 12-inch/30cm) non-stick skillet over medium-high heat. Add about 1 teaspoon of butter (or oil) to the pan and let it melt until it’s bubbling and just starting to brown. Ensure the melted butter evenly coats the bottom of the skillet.
4. Pour and Swirl: Pour approximately one ladleful (about 6 tablespoons) of the buckwheat galette batter into the hot skillet. Immediately lift the pan and quickly tilt and swirl it around so the batter spreads thinly and evenly to fill the entire bottom surface of the skillet.
5. Cook Both Sides: Return the skillet to the heat and cook the galette for 1-2 minutes until its underside is nicely browned and appears lacy. Carefully flip the galette with a spatula and cook the second side for another 1-2 minutes, until several brown spots appear on the bottom. Don’t be discouraged if your very first pancake isn’t perfect – the first one often is a “dud” as you adjust the pan’s temperature.
6. Keep Warm and Repeat: Transfer the cooked galette to a plate or a cast-iron skillet to keep warm while you continue making the rest. Repeat the process, adding another teaspoon of butter (or oil) to the pan before cooking each subsequent galette, until all the batter is used up.
7. Store or Reheat: Stack the finished buckwheat galettes on a plate. Use them immediately, or cover them tightly with plastic wrap and refrigerate for up to 5 days. To reheat, place individual galettes in a hot skillet for about 30 seconds per side, or heat the entire stack wrapped in foil on the warming rack of your barbecue.
8. Assemble the Galette-Saucisse: Once your sausages are grilled or cooked to perfection, it’s time to assemble. Lay a warm galette flat. Smear a generous dollop of Dijon mustard (or grainy mustard) in the center of the pancake. Place a cooked sausage on top, and add any other desired fillings like cheese or pickled vegetables.
9. Fold and Serve: Fold the bottom third of the galette up over the sausage, then snugly roll the sides of the galette inward over the sausage to create a neat wrap.
10. Easy Holding Tip: For serving, especially at a barbecue or picnic, wrap the bottom of each galette roll in a square of wax paper or aluminum foil. This makes it much easier to hold and keeps your fingers clean from any buttery goodness or sauce.

Bon Appetit!

Enjoy this wonderful, rustic, and incredibly satisfying meal! It’s a fantastic way to elevate your summer grilling and bring a taste of French countryside charm to your table.

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