Entree: France – Dauphine – Diots de Savoie (Savoyard pork sausages braised in white wine with onions and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 25 min

Total 1 hr 40 min

Ingredients

- 6 Diots de Savoie sausages, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (about 12 oz / 350 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken stock
- 1 tbsp (15 ml) Dijon mustard
- 1 bay leaf
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Salt and black pepper to taste
- For the polenta:
  - 1 cup (170 g) coarse polenta (cornmeal)
  - 4 cups (960 ml) water or a mix of water and milk/stock
  - 2 tbsp (30 ml) butter
  - 1/2 cup (50 g) grated Beaufort or Gruyère cheese
  - Salt to taste
- Optional: extra Dijon mustard or cornichons to serve

Instructions

1. In a wide skillet or casserole, heat butter and olive oil over medium-high heat. Brown the Diots on all sides until nicely caramelized, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium. Add sliced onions and a pinch of salt; cook, stirring occasionally, until soft and golden, about 10–12 minutes. Add minced garlic and cook 1 minute more.
3. Deglaze the pan with the white wine, scraping up any browned bits; let the wine reduce by half (about 3–4 minutes). Stir in chicken stock, Dijon mustard, bay leaf and thyme. Return sausages to the pan, bring to a gentle simmer, cover and braise for 20–25 minutes until sausages are cooked through and sauce is flavorful. Adjust seasoning with salt and pepper.
4. Meanwhile make the polenta: bring 4 cups (960 ml) water or chosen liquid to a boil in a saucepan with a pinch of salt. Slowly whisk in the polenta, reduce heat to low and cook, stirring frequently, until thick and creamy, about 20–30 minutes for coarse polenta (follow package for quick polenta timings if using). Stir in butter and grated cheese, adjust seasoning.
5. To serve, spoon creamy polenta onto plates, place braised Diots on top, and ladle onions and the white-wine sauce over the sausages. Offer additional Dijon mustard or cornichons at the table.