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Diots au vin blanc
Sausages braised in white wine
Savoie pork sausages braised with onions in white wine, with crozets
Diots are the small pork sausages of Savoie, sold in every butcher's from Chambéry to Annecy and eaten at ski-resort tables and village fêtes all winter. They are browned, then braised slowly with plenty of onions in dry Savoie white wine with a bay leaf, until the onions melt into a sweet, winey sauce around the plump sausages. The traditional partner is crozets, tiny square buckwheat or wheat pasta, or a soft polenta. The braise uses white wine; an alcohol-free version is in the notes. If you can't find diots, use any coarse, garlicky pork sausage. Chef's tip: brown the sausages slowly over a medium heat rather than fiercely, so the skins colour without bursting.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the diots
- 8 diots or other coarse pork sausagesabout 800 g
- 1 tbsp sunflower oil
- 4 onionsthinly sliced
- 1 tbsp plain flour
- 1 ¾ cups dry Savoie white wineor the same amount of chicken stock plus 1 tbsp white wine vinegar
- ½ tsp salt
- ½ tsp black pepper
To serve
- 10 ½ oz crozets (or 200 g quick polenta)
To garnish
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Heat 1 tbsp sunflower oil in a wide casserole over a medium heat and brown 8 diots or other coarse pork sausages slowly on all sides, turning often. Don't prick them or crank the heat: that is the usual reason sausages split and dry out.
10 minStep 2: Lift out the sausages, add 4 onions to the fat and cook, stirring, until soft and lightly golden.
15 minStep 3: Sprinkle over 1 tbsp plain flour and stir for 1 minute, then pour in 1 ¾ cups dry Savoie white wine, scraping up the browned bits. Add 2 bay leaves, 2 thyme sprigs, ½ tsp salt and ½ tsp black pepper.
Step 4: Return the sausages, cover and simmer gently over a low heat until the sauce is thick enough to coat a spoon and the sausages reach 160°F in the centre.
30 minStep 5: Meanwhile, cook 10 ½ oz crozets (or 200 g quick polenta) in plenty of boiling salted water until tender, about 15–20 minutes, then drain. For polenta, cook it according to the packet until thick and creamy.
20 minStep 6: Serve the diots and onion sauce over the crozets, scattered with 2 tbsp flat-leaf parsley.
Nutrition per serving
- Calories
- 860 kcal
- Protein
- 36 g
- Carbs
- 70 g
- Fat
- 46 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does diots au vin blanc take?
- About 70 minutes in total: 15 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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