1,526 easy and fully explained recipes, with +66K photos and 78 videos

Saucipain

Name: Saucipain
Prep time: 3 h 51 min
Cook time: 35 min
Total time: 4 h 26 min
Yield: 13 saucipans
Cuisine: French
Ingredients: 500 g dry sausage or salami; 120 g pistachios; 1 kg flour; 200 g leaven; 30 g yeast; 9 g salt; 650 ml red wine

Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water.

Served sliced in rounds, it makes a typically French aperitif snack.

80 K 4.0/5 (22 reviews)

4 hours 30 min. difficulté

Easy

17.10 €

13 saucipans

7 Ingredients

Last modified on: October 24^th 2017

For 13 saucipans, you will need:

1 500 g dry sausage or salami
2 120 g pistachios
3 1 kg flour
4 200 g leaven
5 30 g yeast
6 9 g salt
7 650 ml red wine
Total weight: 2,510 grams

Times for this recipe

Preparation: 35 min.

Resting: 3 hours 20 min.

Cooking: 35 min.

All in all: 4 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Remove the skin from 500 g dry sausage or salami and dice small.

Stage 2 - 15 min.

Spread 120 g pistachios on a baking sheet and toast for 15 minutes in the oven at 300°F (150°C).

Stage 3 - 5 min.

Put into a food-processor bowl: 1 kg flour, 200 g leaven, 30 g yeast and 9 g salt.

Stage 4 - 15 min.

Start kneading on minimum speed, then pour in 650 ml red wine.

Knead for 3 minutes like this, then on speed "1" for a further 8 minutes. When the dough temperature reaches 75°F (24°C, it is ready).

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 5 - 1 hour

Once the dough is made, go back to minimum speed and tip in the diced sausage and pistachios.

Gather the dough (you will notice it is a strange pinky-mauve colour) into a ball and put into a clean bowl. Cover with a sheet of plastic and leave for 1 hour.

Stage 6 - 20 min.

After this time, divide the dough into 200 g pieces. Roll these into balls and leave covered with a sheet of plastic to rest for 20 minutes.

Stage 7 - 2 hours

After this time, press the balls flat, then shape them into thin baguettes or "ficelles", as shown in this short video.

Leave the saucipains covered with a sheet of plastic to rest for 2 hours.

Stage 8 - 20 min.

Preheat the oven to 460°F (240°C) and bake the saucipains for about 20 minutes until nicely browned.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Remarks

If you don't have salami, use any cooked sausage you like.

Keeping: A few days in a cloth bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	250 RDI=100 %	1,220 RDI=120 %	80 RDI=10 %	6,280 RDI=310 %	26,280 RDI: 310 %
Per 100 g	10 RDI=4 %	50 RDI=5 %	3 RDI=0 %	250 RDI=10 %	1,050 RDI: 10 %
Per saucipans	20 RDI=8 %	90 RDI=9 %	6 RDI=1 %	480 RDI=20 %	2,020 RDI: 20 %

Possible allergens in this recipe: Nuts, Gluten, Sulfites

How much will it cost?

For 13 saucipans : 17.10 €
Per saucipans : 1.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Financiers

This delicious little cake gets its name from its shape, in the form of a gold ingot.

April 14^th 2020346 K 24.6 20 min.

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...

November 12^th 2017951 K 54 20 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012793 K 43 25 min.

Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.

October 13^th 2010319 K 15 1 hour 25 min.

Apricot blancmange

Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.

August 23^th 2011323 K4 3 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.