The galette-saucisse does not tolerate just any sauce

The galette-saucisse is a Breton specialty whose accompaniment is the subject of lively debates. The association for the preservation of the Breton galette-saucisse indeed recommends adding nothing, tolerating at most mustard and pepper while ketchup and mayonnaise are very poorly regarded by purists. Historically, the dish was however consumed with yellow onions from the beginning of the 19th century, or sometimes garnished with cheese or slices of bacon.