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.
73 K 4.0/5 (22 reviews)
4 hours 30 min.
Easy
13 saucipans
7 IngredientsLast modified on: October 24th 2017
2 cups + 2 tablespoons dry sausage or salami
2⁄3 cup pistachios
6 2⁄3 cups 
1 cup 
2 tablespoons 
½ tablespoon 
2 ¾ cups red wine
Times for this recipe
Preparation: 35 min.
Resting: 3 hours 20 min.
Cooking: 35 min.
All in all: 4 hours 30 min.
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 2 cups + 2 tablespoons dry sausage or salami and dice small.
Stage 2 - 15 min.
Spread 2⁄3 cup 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 2 ¾ cups 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 | 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 % |
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
Like these other recipes: Nonettes, Wiener Schnitzel, Boeuf (beef) bourguignon, Provençal colombier for Pentecost, Shortcrust pastry (pâte brisée), ... See them all 201
Red wine
Like these other recipes: Mulled wine Belle-Plagne style, Rabbit civet, Marchand de vin sauce, Aperitif rolls, Oxtail Parmentier, ... See them all 19
Leaven
You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Ocean bread, Naan, French baguettes, Panettone, ... See them all 21
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020325 K5 2 hours 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011369 K4.3 1 hour 15 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018403 K5 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013504 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.