1,513 easy and fully explained recipes, with +66K photos and 78 videos

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.

75 K 4.0/5 (22 reviews)

4 hours 30 min. difficulté

Easy

Last modified on: October 24^th 2017

For this recipe: I want to make it (555×) I made it (553×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo

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

Change these quantities to make:

13 saucipans 26 saucipans 39 saucipans

Change measures:

Metric weight Metric volumes

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.

Saucipain

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

Stage 2 - 15 min.

Saucipain

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.

Saucipain

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

Stage 4 - 15 min.

Saucipain

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

Saucipain

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.

Saucipain

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.

Saucipain

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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)

Flour

Flour

Like these other recipes: Arlesian Biscuits, Basic cake batter - the French way, Fillet of salmon meunière, Little lemon biscuits, Chocolate rolls (petits pains), ... See them all 203

Red wine

Red wine

Like these other recipes: Oxtail Parmentier, Marchand de vin sauce, Strawberries in a thyme and lemon-flavoured red wine reduction, Pears in red wine with blackcurrant , Upside-down Parmentier, ... See them all 19

Leaven

Leaven

You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Bacon rolls, French baguettes, Peanut rolls, Mouna, ... See them all 21

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017768 K 313.7 40 min.

Fruit coulis (fruit purée)

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 2012786 K 43 25 min.

Meatballs

Meatballs

Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.

February 21^th 2011299 K 24.7 45 min.

Succès praliné (praline meringue)

Succès praliné (praline meringue)

The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make.

June 20^th 2010381 K 34.1 4 hours 20 min.

Almond dacquoise

Almond dacquoise

A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.

June 28^th 2011211 K5 45 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

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

Post a comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

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

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page