Diots au Vin Blanc, this is a local Savoyard dish often found on the plat de jour menus during the winter months. The Diots (pronounced deeyo) are sausages – very meaty and flavourful sausages. The traditional way of cooking them is in white wine, but they are also good roasted or grilled, in a casserole and great cold in a sandwich too with Dijon mustard.
Diots are about 10 – 15cm long and quite thick up to about 5cm. They are quite dense and tightly packed with meat. They are a dark pink colour with a soft texture. They are made up of a minced shoulder of pork without fat, bacon rind and pork fat and are seasoned with garlic, salt and pepper. Diots can be found in different flavours the most common being nature and smoked. There is also a Diots Cabbage (Diots au choux) these are made exclusively with bacon and cabbage. The traditional Diots in white wine are served with Crozets (or polenta) and buttered cabbage.
There are many similar recipes, this is a melange of a few recipes I found and the dish tasted great! but I can’t vouch for the authenticity! However, if you ask a local Savoyard they all have their own favourite recipe. Often when there is a fête in the villages and at some local food markets Diots au vin blanc is one of the main dishes of the day (plat du jour)
8 Diots nature
1 bottle of white wine from Savoie region – I used Apremont
2 onions – sliced finely
2 garlic cloves – chopped finely
1-2 bay leaves – optional
2 tablespoons of flour
good large knob of unsalted butter
Grill the Diots to brown them – be careful as they do spit fat. In a large casserole type saucepan heat the butter and add the sliced onions and sauté until soft, translucent and lightly coloured, halfway through cooking the onions add the chopped garlic.
Add the flour to the onion mixture and cook for a minute continually stirring, then add the bottle of white wine stirring all the time until thoroughly mixed together, add the bay leaves. If at this stage you find the mixture too thick add a little water.
Arrange the Diots in the pan on top of the onions and cook/simmer covered for around 45 minutes. Season to taste.
I served them with Crozets pasta mixed with onions and Beaufort cheese and a green salad. This recipe would work well with creamy mashed potato too!
A local Savoie wine such as Apremont or Chignin Bergeron would go well with this dish. Bon appetit!
all photos are copyright ©Caro Blackwell