BLUE WINDOW | Food Travels in the Alps | Diots (Savoyard Sausages)


Diots avec Pommes de Terre et des Sarments de Vigne et vin Blanc
sausages with potatoes and vine shoots

Diots are brownish-red sausages that contain pork shoulder meat, pork fat, bacon, garlic and spices. They are made natural (pork and bacon), with pork, with Beaufort cheese or cabbage and are smoked. They are incomparable. In the French Alps they have a saying about their unique sausages. ‘In Haute Savoie, we have no oil, but we have diots!’ Traditionally fried and simmered in onions and white wine, they are also famously steamed with potatoes on a bed of vine shoots.

This recipe uses shoots recovered after the winter pruning of the vines. The successive layers of vine shoots, diots and potatoes give a special flavour to the diots, which cook in steam from tghe wine, and to the potatoes, which cook in the steam from the sausages.

8 diots (4 natural, 4 smoked)
1 kg potatoes, small, whole, peeled
375 ml dry white wine
1 bouquet garni
5 g black pepper
5 g salt 
Vine shoots

Wash the vine leaves, layer them crossways in the bottom of a heavy saucepan, with the bouquet garni. Cover with wine. Place the diots on the vine shoots. Do not immerse the diots in the wine. Place potatoes on top of the sausages. Season, cover and cook for an hour over a low heat. From time to time, check there is still liquid in the bottom of the pan, adding more if necessary. Remove the diots and potatoes, pour the liquid into saucepan, add some flour, heat and simmer for 15 minutes into a sauce.