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Flour-dusted Limousin sausages

Flour-dusted Limousin sausages

Main dishes

These buckwheat and wheat galettes, made in the Limousin region, are prepared by letting them rest for several hours before being cooked like pancakes. Th…

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Recipe from Magloire, Brunodesacacias~frwikibooks, Babs' and 12 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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The “tortou” is a buckwheat pancake that replaced bread in the Bas-Limousin and Auvergne regions. The dough rises for several hours before being cooked like a crepe.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting2 hr
  • Total2 hr 50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodbread
  • Estimated cost$1.72 $0.43 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $1.14
  • $0.13
  • $0.05
  • $0.08
  • $0.32

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. In a bowl, dissolve the yeast in 50 ml of lukewarm water (or lukewarm water-milk mixture). ≈ 3 min
  2. In a large mixing bowl (once the dough has risen), combine the buckwheat flour and wheat flour. ≈ 4 min
  3. Add the diluted yeast and salt, then the remaining lukewarm water, stirring until you have a batter similar to that used for pancakes. ≈ 3 min
  4. Let it rest and rise for at least 2 hours in a warm room, covered with a dishcloth. When foam appears on the surface, gently stir with a spatula. The batter should be slightly thicker than a standard pancake batter; add a little warm water if needed to loosen it.
  5. Grease a hot pan with lard (or lightly salted bacon), pour in a ladle of batter, and cook like a pancake, flipping with a spatula without letting it stick.
  6. Keep the chicks warm as they grow. ≈ 3 min
  7. If you make it regularly, keep some of the starter aside to use as a starter for the next time. ≈ 2 min
  8. Do not add any eggs or oil paint to the mixture, in order to remain true to the original recipe. ≈ 3 min

The bill

Flour-dusted Limousin sausages

  • 200 g of buckwheat flour$1.14
  • 100 g of type 55 wheat flour$0.13
  • 5 grams of fresh baker’s yeast$0.05
  • 10 g of salt, to your liking$0.08
  • lard or lean, low-salt lard for frying$0.32

Total$1.72

that's $0.43 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of buckwheat flour
  • 100 g of type 55 wheat flour
  • 5 grams of fresh baker’s yeast
  • 750 ml of lukewarm water (or a mixture of 500 ml of water and 250 ml of milk, lukewarm)
  • 10 g of salt, to your liking
  • lard or lean, low-salt lard for frying

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