Saucipain


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.
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Last modified on: October 24th 2017

Keywords for this recipe:BreadBakerySausage breadSausagePistachioRed wine
For 13 saucipans, you will need:
  • 1 dry sausage or salami 500 g dry sausage or salami
  • 2 pistachios 120 g pistachios
  • 3 flour 1 kg flour
  • 4 leaven 200 g leaven
  • 5 yeast 30 g yeast
  • 6 salt 9 g salt
  • 7 red wine 650 ml red wine
  • Total weight: 2,509 grams

Change these quantities to make: 13 saucipans 26 saucipans 39 saucipans
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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 ... ?
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Step by step recipe


Stage 1 - 15 min.
Saucipain : Photo of step #1
Remove the skin from 500 g dry sausage or salami and dice small.

Stage 2 - 15 min.
Saucipain : Photo of step #2
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 : Photo of step #3
Put into a food-processor bowl: 1 kg flour, 200 g leaven, 30 g yeast and 9 g salt.

Stage 4 - 11 min.
Saucipain : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
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 : Photo of step #8
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,034 Kcal or 25,263 Kj235 gr1,023 gr78 gr
302 %90 %97 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
240 Kcal or 1,005 Kj9 gr41 gr3 gr
12 %4 %4 %<1 %
Per saucipans
Energetic valueProteins CarbohydratesFats
464 Kcal or 1,943 Kj18 gr79 gr6 gr
23 %7 %7 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 13 saucipans : 19.31 $
  • Per saucipans : 1.49 $

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Fish in a sesame crust, Pesto crackers, Toasted almond cake, Elsa's Comtoise galette, Lemon and lime cakes, ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Strawberries in a thyme and lemon-flavoured red wine reduction, Roscoff loaf, Pears in red wine with blackcurrant , Spaghetti Bolognese, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Cretan Bread, Franche-Comté sticks, New leavened bread, Benoîton, ... All
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