Diot
(Diots)
Diot is a traditional sausage hailing from the French region of Savoie. Although there are several varieties of these sausages, they're usually prepared with a combination of fatty ground pork that's seasoned with salt, pepper, and nutmeg. There are small and large diots, fresh and smoked, and they can be boiled, grilled, or braised.
The most popular way of preparing the sausages is in a dish called diots au vin blanc – the diots are boiled in white wine with garlic and onions. When served, the sausages are usually accompanied by Dijon mustard, polenta, lentils, or boiled potatoes.
Part of
Rougail saucisses
Rougail saucisses is a traditional dish originating from Réunion, an island that's an overseas region of France. The dish is usually made with a combination of ... Read more
Diots au vin blanc
Diots au vin blanc is a traditional dish originating from the region of Haute-Savoie. The dish is usually made with a combination of onions, peanut oil, flour, butter,... Read more
Serve with
Moutarde de Dijon
Moutarde de Dijon is a traditional mustard characterized by its pale yellow color and a creamy texture. It is usually made from ground brown or black mustard seeds, salt,... Read more
Crozets de Savoie
Crozets is a traditional pasta variety originating from Savoie. This tiny flat square-shaped pasta is made from wheat or buckwheat (or both), salt, eggs, and ... Read more
WHERE TO EAT The best Diot in the world (according to food experts)
