Entree: France – Savoy / Alps – Diots de Savoie (Savoyard pork sausages braised in white wine and cream typical of the French Alps)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 6 Diots de Savoie pork sausages, approx. 3.5 oz (100 g) each
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 cup (240 ml) dry white wine (such as Savoy or other dry white)
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 2 tbsp (30 g) Dijon mustard
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 1/2 lb (680 g) small new potatoes or boiled potatoes to serve (optional)
- Chopped parsley for garnish (optional)

Instructions

1. In a large heavy skillet or sauté pan, heat the butter and oil over medium-high heat. Add the diots and brown evenly on all sides, about 6–8 minutes. Transfer sausages to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt; cook slowly until softened and beginning to caramelize, about 10–12 minutes. Add the garlic and cook 30 seconds more.
3. Deglaze the pan with the white wine, scraping up browned bits from the bottom; simmer 2–3 minutes to reduce slightly.
4. Return the sausages to the pan, add the stock, thyme, and bay leaf. Bring to a gentle simmer, cover, and poach over low heat until sausages are cooked through and flavors have melded, about 20–25 minutes.
5. Remove the sausages to a warm plate. Discard the bay leaf and thyme stems. Stir in the cream and Dijon mustard into the braising liquid and simmer until the sauce thickens slightly, about 3–5 minutes. Season with salt and pepper to taste.
6. Return the sausages to the sauce to warm briefly, then serve whole or sliced, spooning sauce over them. Garnish with chopped parsley and serve with boiled new potatoes or polenta to make a complete Savoyard meal.