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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.

79 K 4.0/5 (22 reviews)

4 hours 30 min. difficulté

Easy

$20.05

13 saucipans

7 Ingredients

Last modified on: October 24^th 2017

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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

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.

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 %

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

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