Saucipain
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.
Served sliced in rounds, it makes a typically French aperitif snack.
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Last modified on: October 24th 2017
Keywords for this recipe:BreadBakerySausage breadSausagePistachioRed wineFor 13 saucipans, you will need:
500 g dry sausage or salami
120 g pistachios
200 g 
30 g 
9 g 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 31 min. | 3 hours 20 min. | 35 min. | 4 hours 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 4 - 11 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.
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.
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.
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..
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,034 Kcal or 25,263 Kj | 235 gr | 1,023 gr | 78 gr |
| 302 % | 90 % | 97 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 240 Kcal or 1,005 Kj | 9 gr | 41 gr | 3 gr |
| 12 % | 4 % | 4 % | <1 % |
| Per saucipans | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 464 Kcal or 1,943 Kj | 18 gr | 79 gr | 6 gr |
| 23 % | 7 % | 7 % | 1 % |
How much will it cost?
- For 13 saucipans : 17.06 €
- Per saucipans : 1.31 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Cigarettes Russes (Piroulines), Shortcrust pastry (pâte brisée), Lumberjack turnovers, Sweet pastry, Wiener Schnitzel, ... All |
 | Red wine: You can check-out other recipes which use it, like for example: Rabbit civet, Oxtail Parmentier, Spaghetti Bolognese, Aperitif rolls, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Yeast-based flaky dough (for croissants), Panettone, Leavened bread, Old style brioche, ... All |
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