Cabbage Diot Sausages - Maison de Savoie

Cabbage

Diot Sausages

4 x 90g

Description

Our Savoy diots with cabbage are made according to traditional recipes using pork from France, in our plant in the heart of Savoy for authentic flavours. Delicious sausages made according to the recipe of the Combe de Savoie, mixing green and white cabbage, smoked with beech wood.

Typical Savoie diot sausages to cook
Natural casing
100% French pork
Green and white cabbage
Historically made in mountains to ensure winter provisions, they a part of Savoie’s culinary heritage and tradition. Made nearby the Mont Blanc massif.
Weight 360g

Usage : to be prepared with white wine and onions and be enjoyed with other typical ingredients for a nice hot winter meal, or cold in a salad.

Ingredients

Pork meat (origin: France), pork liver (origin: France), water, cabbage (4%), salt, lactose, garlic, pepper, nutmeg, cumin, coriander, cloves, preservative: E250, ferments (milk). Natural pork casing. Smoked with beech wood. 80 g of pork used per 100 g of finished product.

Cabbage Diot Sausages

Recipe Suggestions

Traditional recipe of white wine diots

Ingredients

Preparation

In a pan, chope the onion and mix it with oil
Add the diots and cover it with white wine
Cook for 30 minutes. The more the diots are cooked, the more candied they will be !
Serve with garnishing of your choice : savoyard gratin, beaufort cheese, crozets, polenta, vegetables, etc…

Savoy diots salad

Ingredients

5 Bell Savoy Diots (smoked or plain)
100g of green beans
2 potatoes
1 onion
Garlic, shalott, parsley
40cl if white wine
Vinegar

Preparation

In a pan, chope the onion and mix it with oil.
Add the diots and cover it with white wine
Cook separately green beans and potatoes before putting them in a bowl.
Slice the diots and add them to the vegetables.
Chope the shalott and the garlic.
Melt a mix of oil and butter and add the shalott, garlic and vinegar.
Pour it in the salad.

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