BLUE WINDOW | Food Travels in the Alps | Diots (pork and bacon sausages)

  • 8 diots
  • 750 ml white wine
  • 300 g onions, chopped
  • 30 g butter
  • 2 tablespoons flour

Sauté the diots in butter in a casserole dish or deep frying pan until the sausages are browned. Remove with a slotted spoon, set aside. In the casserole or pan fry the onions. Stir flour into the mixture, loosen with the white wine. Rearrange the diots on the onions, cook covered for about 45 minutes.