Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 4 sausages (preferably Toulouse or bratwurst)
- 4 slices of bacon
- 1 cup of grated Gruyere cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 400°F (200°C).
b. On a lightly floured surface, roll out the puff pastry into a rectangle shape.
c. Cut the pastry into 4 equal squares.
d. Place a sausage on each square and wrap the pastry around it, sealing the edges with the beaten egg.
e. Place the wrapped sausages on a baking sheet lined with parchment paper.
f. Cut the bacon slices in half and wrap each half around the sausages, securing with toothpicks if necessary.
g. Brush the tops of the galettes with the beaten egg and sprinkle with grated Gruyere cheese.
h. Season with salt and pepper to taste.
i. Bake for 20-25 minutes or until the pastry is golden brown and the sausages are cooked through.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 42g
Carbohydrates: 18g
Protein: 22g
Sodium: 950mg
Sugar: 1g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or croissant dough.
- Gruyere cheese can be substituted with any other type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add caramelized onions or sautéed mushrooms to the galettes for extra flavor.
- Use different types of sausages, such as spicy Italian or chicken apple.
- Add a dollop of Dijon mustard on top of the sausages before wrapping them in pastry.
Tips and tricks:
- Make sure the sausages are fully cooked before wrapping them in pastry.
- Use a sharp knife to cut the pastry into squares to prevent tearing.
- Brush the edges of the pastry with beaten egg to ensure a secure seal.
Storage instructions:
Store any leftover galettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the galettes in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the galettes on a platter with a side of Dijon mustard for dipping.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pastry starts to tear, use a little water to seal the edges.
- If the bacon is not cooking evenly, rotate the galettes halfway through cooking.
Food safety advice:
Make sure the sausages are fully cooked before wrapping them in pastry to prevent foodborne illness.
Food history:
Galette-saucisse is a popular street food in France, particularly in the Brittany region. It is typically made with a buckwheat crepe instead of puff pastry.
Flavor profiles:
The salty bacon and savory sausage are balanced by the buttery, flaky pastry and nutty Gruyere cheese.
Serving suggestions:
Serve with a cold beer or a glass of red wine for a classic French bistro experience.
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Region: French