I have been enjoying finding new ways to cook this Savoyard sausage called Diots, pronounced Deeyo. The traditional Savoyard dish is Diots au Vin Blanc, check out my blog post and recipe.
Diots can be cooked in the same way as most other sausages and they have a dense texture and full strong meaty flavour. I used Diots nature in the following recipe, you could maybe try this with Diots Fumé too (smoked Diots).
Roasted Diots recipe
8 Diots, nature
1 red pepper – deseeded and chopped into large pieces
1 yellow pepper – deseeded and chopped into large pieces
3 red onions – peeled and cut into wedges
4 whole peeled garlic cloves
400g tin of chopped tomatoes
handful of fresh cherry tomatoes
250ml of vegetable or chicken stock
2 teaspoons of sugar
A good squirt of balsamic glaze
handful of basil
1. Put the oven on at 220°C or 200°C for fan oven.
2. Put the Diots, chopped pepper, garlic and onion wedges into a roasting tin and toss with a dash of olive oil and roast for 20 minutes.
3. Turn the oven down to 200°C or 180°C for fan ovens. Take the roasting tin out of the oven and then add the tinned tomatoes, the whole cherry tomatoes and the stock. Sprinkle over the sugar, some basil leaves and a good squirt of balsamic glaze, then season and stir well. Roast in the oven for a further 20 minutes.
4. Sprinkle more fresh basil leaves over the dish. This would be good served with the Savoie special pasta called Crozets or baby roasted potatoes, or crusty french bread and a green salad…
Preparation and cooking time 50 minutes
this dish is suitable for freezing
all photos are copyright ©Caro Blackwell