Diots in white wine

  • Diots au vin blanc


• 8 'diot' sausages
• 50 g butter
• 2 onions
• 2 shallots
• 1 bouquet garni (parsley, thyme and bay)
• 50 cl dry white wine
• 1 soup spoon flour
• salt and pepper
Add the butter to a large casserole and brown the diots with the chopped shallots and onions.
After about 10 minutes, once nicely browned, remove the diots
Sprinkle in the flour and add the white wine.
Leave it to thicken on a low heat, stirring with a wooden spoon.
Add the diots, which should be covered by the sauce.
Add the bouquet garni and leave it to simmer for at least 45 minutes on a low heat.
Serve hot with a crozet gratin, polenta, potatoes or other accompaniment
Practical informations
  • Key products used :
    • Diots de Savoie
  • Difficulty levels :
    • Easy
  • Number of people served :
    • 4 people
  • Type of dish :
    • main course