Diots are a Savoyard Sausage and I have been enjoying finding new ways to cook Diots, pronounced Deeyo. The traditional Savoyard dish is Diots au Vin Blanc, check out my blog post and recipe. Diots can be cooked in the same way as most other sausages and they have a dense texture and full strong meaty flavour.
Ingredients: 8 Diots, nature 1 red pepper — deseeded and chopped into large pieces 1 yellow pepper — deseeded and chopped into large pieces 3 red onions — peeled and cut into wedges 4 whole peeled garlic cloves olive oil g tin of chopped tomatoes handful of fresh cherry tomatoes ml of vegetable or chicken stock 2 teaspoons of sugar A good squirt of balsamic glaze handful of basil. Put the Diots, chopped pepper, garlic and onion wedges into a roasting tin and toss with a dash of olive oil and roast for 20 minutes.
Take the roasting tin out of the oven and then add the tinned tomatoes, the whole cherry tomatoes and the stock. Sprinkle over the sugar, some basil leaves and a good squirt of balsamic glaze, then season and stir well.
Roast in the oven for a further 20 minutes. Sprinkle more fresh basil leaves over the dish. This would be good served with the Savoie special pasta called Crozets or baby roasted potatoes, or crusty french bread and a green salad… Serves 4 Preparation and cooking time 50 minutes this dish is suitable for freezing.
Follow me on my culinary and pictorial adventure on twitter tasteofsavoie and Instagram Please keep up to date and like my facebook pages: Taste of Savoie and Caro Blackwell-Sights of Savoie. This site uses Akismet to reduce spam. Learn how your comment data is processed.
