Photograph of the finished Diots au vin blanc

France · Xúc xích Savoie om vang trắng

Diots au vin blanc

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 8 stalks
  • Photograph of White wine White wine 480 ml
  • Photograph of Onion Onion 4
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Flour Flour 32 g
  • Photograph of Potato Potato 800 g
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Thyme Thyme 4 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Pan-fry the diots sausages in butter over medium heat for 10 minutes until golden brown on all sides, then remove from the pan.
  2. 2 Add thinly sliced onions and shallots to a pan and sauté until softened, then sprinkle with flour and stir well for 1 minute.
  3. 3 Pour in the dry white wine, add the bay leaves and thyme, and stir until the sauce is smooth.
  4. 4 Add the sausages, cover, and simmer over low heat for 40 minutes until the sauce thickens and the meat is tender.
  5. 5 Boil the potatoes while you wait, then serve the sausages with the potatoes and drizzle with plenty of onion sauce.

With an appliance

  • Oven 50 min

    Replace step 4: cover and simmer the sausages in the wine sauce on the middle rack of the oven at 170 degrees for 30 minutes; the potatoes in step 5 should remain boiled separately to prevent the sauce from becoming cloudy.

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