Diots Savoyards – Alpine-Style Sausages in White Wine from the Heart of Savoie

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When the chill of the French Alps sets in, few dishes bring warmth and satisfaction quite like Diots Savoyards. These juicy pork sausages, slowly simmered in white wine, onions, and sometimes stock or broth, are a beloved specialty from Savoie — a picturesque mountain region nestled in eastern France.

Whether served with polenta, boiled potatoes, or croûte de pain (crusty bread), this rustic dish delivers bold flavor with humble, regional ingredients.

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🏔️ What Are Diots Savoyards?

Diots (pronounced dee-oh) are traditional Savoyard sausages, typically made from coarsely ground pork, often flavored with garlic, nutmeg, and herbs. When cooked à la Savoyarde, the sausages are browned first, then braised in white wine and onions — infusing them with a wonderfully aromatic and savory taste.

This dish is a staple of Alpine cuisine, where hearty, warming meals are a way of life. It’s incredibly easy to prepare and perfect for cozy dinners or après-ski feasts.

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🌭 Ingredients You’ll Need

Serves: 4 | Prep Time: 15 minutes | Cook Time: 1 hour

Main Ingredients

6 Diots de Savoie sausages (or substitute with coarse pork sausages)

2 tablespoons butter or duck fat

3 large onions, thinly sliced

2 cloves garlic, minced

250 ml dry white wine (like Apremont, Jacquère, or Sauvignon Blanc)

200 ml chicken or vegetable broth (optional, for more sauce)

1 bay leaf

1 sprig of thyme (or ½ tsp dried thyme)

Freshly ground black pepper

Salt to taste

Suggested Sides

Boiled Savoy potatoes

Creamy polenta

Crozets (tiny buckwheat pasta from Savoie)

Fresh baguette or country bread

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👨‍🍳 Step-by-Step Cooking Instructions

1. Brown the Sausages

In a large Dutch oven or heavy skillet, melt the butter over medium heat.

Add the Diots and sear them until browned on all sides (about 10 minutes).

Remove sausages and set aside.

2. Sauté the Onions

In the same pan, add the sliced onions.

Cook gently until soft and golden, about 15–20 minutes. Stir frequently to avoid burning.

Add minced garlic and cook for 1 more minute.

3. Deglaze with Wine

Pour in the white wine, scraping up any browned bits from the bottom.

Let it simmer for 2–3 minutes to evaporate some alcohol.

4. Simmer the Stew

Return the sausages to the pan.

Add bay leaf, thyme, and pepper.

Add broth (optional) for extra sauce if you prefer.

Cover and simmer gently for 30–40 minutes, until the sausages are fully cooked and the flavors have melded.

5. Serve

Remove bay leaf and thyme sprig.

Plate the sausages with generous spoonfuls of onion sauce.

Serve hot with your chosen side dish and a crisp glass of white wine.

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🍷 Pairing Suggestions

Wine: Try a dry white wine from Savoie like Apremont or Chignin.

Cheese course: A chunk of Tomme de Savoie or Reblochon makes a perfect finish.

Salad: A light green salad with vinaigrette cuts through the richness of the dish.

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💡 Tips & Variations

No Diots? Use high-quality, rustic pork sausages — the coarser the better.

Add mushrooms or smoked bacon to the onions for an extra layer of flavor.

Make it gratin-style: serve the sausages over potatoes and top with cheese, then bake.

Leftovers taste amazing reheated — serve over toast for a next-day treat.

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❄️ Why You’ll Love Diots Savoyards

Easy one-pot meal

Full of hearty, Alpine flavor

Ideal for cold weather and comfort food cravings

Great for both weeknight dinners and rustic dinner parties

Diots Savoyards are proof that simple ingredients — when cooked slowly and with care — can become something truly special.

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🏔️ A Taste of Savoie at Your Table

This humble sausage stew brings the spirit of the French Alps to your home kitchen. Whether you’re dreaming of a ski chalet in Chamonix or just looking for a warming, satisfying meal, Diots Savoyards is a dish that fills both belly and soul.