Galibier Savoy Diots
Our Savoy diots
Our Savoy diots are genuine products of the Savoyard region. Made in the heart of Savoie, with all the know-how we have inherited from our ancestors.
It is this know-how and our secretly guarded blend of spices that give our Diots de Savoie their characteristic flavour.
Our diots range:
Nature
Smoked with beech wood
with cabbage
Spinach & Leeks
Recip
red wine diots
- Diots : 4 or more!
- Red wine : 1/2 bottle
- 1 big shallot
- Grape seed oil : 1/2 tablespoon
- Water : 15 cl approx
- Maïzena : 2 teaspoons
- Fresh thyme
- 4 spices mix : 1/2 teaspoons
- Ground pepper
- Thyme, bay leaf
Recipe preparation : 15 minutes | cooking : 2 hours
Diots, a Savoy speciality, are pork sausages traditionally flavoured with nutmeg. They can be eaten simply grilled and accompanied by cheese, but they can also be cooked with white or red wine. A solid winter dish… that can be eaten all year round!
1 – Peel and chop the shallot.
2 – Pour the oil into a pot or pan and brown the shallot.
3 – Then add the diots, grill them just a little before pouring in a glass of wine and seasoning with pepper and 4 spices.
4 – Pour in the remaining wine and add the thyme (or rosemary) and a bay leaf.
5 – Bring to a simmer, cover and simmer gently for a good 2 hours.
6 – At the end of the cooking time, remove the diots, mix two tablespoons of juice with the cornflour and pour back into the casserole, still on a low heat.
Stir the sauce until it thickens.
7 – Return the diots to the sauce and keep warm until ready to serve.
“Serve with crozets, small square pasta made with buckwheat flour, another Savoy speciality, or simply with a grandmother’s purée.”
