Diots with white wine
Diots with white wine is a traditional Savoyard dish made with pork sausages simmered in dry white wine with onions, thyme, and bay leaf. It is a hearty and flavorful dish, perfect for winter meals.
Ingrédients pour 4 parts
- 35 g. butter
- 15 g. flour
- 2 onions
- 1 tea s. black pepper
- 50 ml. vin blanc
- 5 g. thyme
- 8 plain diots
- 2 bay leaves
Ustensiles
- sauce pan
Préparation
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Slice the onions.
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In a large saucepan, heat the olive oil over medium heat. Add the onions and cook until they are translucent.
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Add the diots to the saucepan and brown them on all sides.
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Pour the dry white wine over the diots. Add the thyme sprigs, bay leaves, salt, and pepper to taste.
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Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for about 30 minutes, until the diots are cooked through and infused with the flavors of the wine and herbs.
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Remove the diots from the saucepan and place them on a serving dish.
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Increase the heat to reduce the sauce slightly. Add the flour, if necessary, until it thickens.
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Pour the reduced sauce over the diots and serve hot.