A galette-saucisse (Breton: Kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette.

First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany.

Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the main ingredient of Breton galette and was a common substitute of bread in poor families.

book Benjamin Keltz wrote that ketchup, mayonnaise and any other dressing are strongly seen as unacceptable.

At the beginning of the 19th century,[5] galette-saucisse was commonly topped with caramelized yellow onions.