Authentic Recipe of Diots de Savoie: Traditional Savoyard Sausages

Discover the traditional recipe of Diots de Savoie, Savoyard pork sausages often flavored with white or red wine.

Required Utensils

• Meat grinder (6–8 mm plate)

• Large stainless steel mixing bowl

• Paring knife

• Cutting board

• Sausage stuffer or sausage funnel

• Natural casings (pork)

• Kitchen twine

• Dutch oven or skillet for cooking

• Colander

• Cold room or refrigerator for resting

Country / Region

• Country: France

• Region: Savoy / Haute‑Savoie (Alps)

• Recipe origin: oral transmission

• Specification sheet: None

  • Proposed specifications:

    • Ingredients: pork (lean meat + fat), garlic, white or red wine, salt, pepper, optional aromatic herbs

    • Natural casings mandatory

    • Minimum rest of 12 h before cooking

    • Internal cooking temperature ≥ 70 °C

    • Label “traditional recipe” for any artisanal commercialization

• Recipe evolution: variations depending on wine types, spices and herbs, modern packaging (vacuum), smoked or dry versions

• Emblematic chefs and contributions:

  • Several local butchers and chefs who have preserved and adapted the tradition

Local Charcuteries Known for Diots

• Maison Pineau – Magland (Haute‑Savoie): traditional Savoyard charcuterie, artisanal Diots

• Salaisons du Mont Charvin – Doussard (Haute‑Savoie): local pork, Diots and artisanal charcuterie

• Other local butcheries offering regional variants

History

• Origin: Diots are fresh pork sausages from Savoy, born in the alpine peasant cuisine. They were often cooked in wine and flavored with local herbs.

• Evolution: The recipe has enriched itself with use of different wines, various spices, and advances in modern production and preservation methods.

Recipe Description

Diots are fresh pork sausages, seasoned with garlic and wine, sometimes enhanced with herbs and pepper. They are stuffed into natural casings and can be cooked in water, pan‑fried or roasted. Traditionally, they are eaten with polenta, potatoes or crozets (Savoyard pasta).

Ingredients

Ultra‑detailed Professional Description

Total time: 40 min preparation + 12 h rest + 20–30 min cooking

Preparation Steps:

1. Cut the meats:

   • Cut the lean meat and the fat into cubes

2. Grinding:

   • Grind everything using a 6–8 mm plate

   • Finely chop the garlic and incorporate it into the mixture

3. Seasoning and mixing:

   • Add salt, pepper, aromatic herbs

   • Gradually incorporate the wine while mixing well

4. Kneading:

   • Knead by hand until a homogeneous paste is obtained

   • Let rest in the refrigerator for 12 hours

5. Stuffing:

   • Rinse the casings in warm water

   • Stuff the mixture into the casings using a stuffer or funnel

   • Form sausages of desired length, tie or twist

6. Rest:

   • Hang in cold (4 °C) for 12 hours

7. Cooking:

   • Cook in barely simmering water (75–80 °C) for 20 to 30 minutes

   • Do not boil or pierce the sausages

   • Internal cooking temperature ≥ 70 °C

   • Alternatively, pan‑fry or roast

Nutritional Information (per 100 g – average values)

• Energy: ~300 kcal / 1,260 kJ

• Fats: 25 g

• Saturated fats: 9 g

• Proteins: 14 g

• Carbohydrates: 1 g

• Allergens: pork, garlic

Glossary

• Stuffing (embossing): filling the casings with the sausage mixture

• Natural casings: cleaned pork intestines used for sausages

• Poaching: gentle cooking in hot liquid without boiling

Regional Versions / Variants

• With red wine: more intense flavor

• With aromatic herbs: thyme, marjoram for added aroma

• Smoked or dried variants for longer preservation

Tips and Advice

• Use fresh garlic for better flavor

• Do not over-season to avoid masking natural flavors

• Do not pierce sausages before cooking

• Maintain a constant temperature during poaching

Serving

• Traditional: with polenta, crozets or potatoes

• Classic sides: lentils, root vegetables

• Recommended wine: white wine from Savoy (Apremont, Roussette) or red Mondeuse