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Cabbage

Diot Sausages

4 x 90g

Description

Our Savoy diots with cabbage are made according to traditional recipes using pork from France, in our plant in the heart of Savoy for authentic flavours. Delicious sausages made according to the recipe of the Combe de Savoie, mixing green and white cabbage, smoked with beech wood.

  • Typical Savoie diot sausages to cook
  • Natural casing
  • 100% French pork
  • Green and white cabbage
  • Historically made in mountains to ensure winter provisions, they a part of Savoie’s culinary heritage and tradition. Made nearby the Mont Blanc massif.
  • Weight 360g

Usage : to be prepared with white wine and onions and be enjoyed with other typical ingredients for a nice hot winter meal, or cold in a salad.

Ingredients

Pork meat (origin: France), pork liver (origin: France), water, cabbage (4%), salt, lactose, garlic, pepper, nutmeg, cumin, coriander, cloves, preservative: E250, ferments (milk). Natural pork casing. Smoked with beech wood. 80 g of pork used per 100 g of finished product.

Cabbage Diot Sausages

Recipe Suggestions

Mini-cakes with smoked Savoy Diots and Reblochon cheese

  • 4
  • 30min
  • 180°

Ingredients

  • 4 Savoy diots with cabbage
  • 10g butter
  • 1 glass of white wine
  • 2 glasses of water
  • 2 onions
  • 1 teaspoon balsamic vinegar
  • 130g Reblochon cheese
  • 2 eggs
  • 150g flour
  • ½ sachet yeast
  • 10cl milk
  • 3 spoons olive oil
  • salt and pepper

Preparation

  1. In a pan, melt the 10 g of butter in a frying pan and place the Savoy diots with cabbage on top.
  2. Add 1 glass of white wine and 2 glasses of water.
  3. Cook for 20 minutes.
  4. In a second pan, pour olive oil and brown the chopped onion with the balsamic vinegar.
  5. Add the half glass of white wine. Season and let cool.
  6. Cut the smoked Savoie diots into small cubes as well as the Reblochon
  7. In a large dish, whisk together the eggs, flour and baking powder, add the milk and the 3 tablespoons of olive oil and mix until smooth
  8. Add the smoked Savoie diots, the reblochon and the onion compote.
  9. Pour the pastry into small rectangular moulds and bake for 15 minutes.
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