Diots au vin blanc

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.