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.
77 K 4.0/5 (22 reviews)
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Last modified on: October 24th 2017
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 g red wine
  • Total weight: 2,510 grams

Change these quantities to make:
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 g 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 recipe250 RDI=100 %1,220 RDI=120 %80 RDI=10 %6,280 RDI=310 %26,280 RDI: 310 %
Per 100 g10 RDI=4 %50 RDI=5 %3 RDI=0 %250 RDI=10 %1,050 RDI: 10 %
Per saucipans20 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)
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