files/Diots-de-Savoie.jpg

Diots de Savoie

Made with Diot sausage, onions and white wine, Diot de Savoie is one of the truest classic ways to cook Diot sausage. Simmering the sausage in a mixture of onions and white wine that almost creates a sauce, is perfect as dinner or on a charcuterie board.

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.
All Clad Pan
$130 at Amazon

Recipe

  • 2 Tbsp.

    unsalted butter

  • 2

    large yellow onions , thinly sliced

  • 2

    garlic cloves , minced

  • 2 Tbsp.

    all-purpose flour

  • ½ bottle

    dry white wine
  • Kosher salt
  • freshly ground black pepper

  • 4

    Diot sausages
    Step 1

  • In a large pan, melt the butter and then add the onions.

    • Step 2

  • Sauté the onions until they begin become translucent. Add the garlic and continue to sauté.

    • Step 3

  • Add the flour and continue to cook until the onions begin to melt.

    • Step 4

  • Add the wine and bring to a simmer. Season with Kosher salt and black pepper.

    • Step 5

  • Add the Diot sausage, nestling them into the onion. Allow them to simmer, covered for around 45 minutes.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Diot Sausage
$17
( / )
Sold out
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage - Mild
$17
( / )
Sold out