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.
72 K 4.0/5 (22 reviews)
4 hours 30 min.
Easy
26 saucipans
7 IngredientsLast modified on: October 24th 2017
1 kg dry sausage or salami
240 g pistachios
2 kgs 
400 g 
60 g 
18 g 
1 litre 300 ml red wine
Times for this recipe
Preparation: 35 min.
Resting: 3 hours 20 min.
Cooking: 35 min.
All in all: 4 hours 30 min.
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Step by step recipe
Stage 1 - 15 min.
Remove the skin from 1 kg dry sausage or salami and dice small.
Stage 2 - 15 min.
Spread 240 g pistachios on a baking sheet and toast for 15 minutes in the oven at 300°F (150°C).
Stage 3 - 5 min.
Stage 4 - 15 min.
Start kneading on minimum speed, then pour in 1 litre 300 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 510 RDI=200 % | 2,430 RDI=230 % | 160 RDI=20 % | 12,560 RDI=630 % | 52,570 RDI: 630 % |
| 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 % |
How much will it cost?
- For 26 saucipans : 34.15 €
- Per saucipans : 1.35 €
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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
Like these other recipes: Boeuf (beef) bourguignon, Chocolate mug cake, Fish in a sesame crust, Old style brioche, Sausage mushroom and cheese crumble, ... See them all 201
Red wine
Like these other recipes: Roscoff loaf, Upside-down Parmentier, Boeuf (beef) bourguignon, Coq au vin, Spaghetti Bolognese, ... See them all 19
Leaven
You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Pogne de Romans, Bacon rolls, Panettone, Benoîton, ... See them all 21
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