Smoked Diot Sausages - Maison de Savoie

Smoked

Diot sausages

4 x 90g

Description

Our smoked Savoy diots are made according to traditional recipes using pork from France, in our plant in the heart of Savoy for authentic flavours. A classic with French pork, beech wood smokedfor an authentic flavour, with a subtle wood enscent.

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), water, white wine, salt, lactose, garlic, pepper, nutmeg, spices (ginger, cinnamon, fenugreek, cloves), preservative: E250, ferments (milk). Natural pork casing. Smoked with beech wood. 105 g of pork used per 100 g of finished product.

Smoked Diot Sausages

Recipe Suggestions

Mini-cakes with smoked Savoy Diots and Reblochon cheese

Ingredients

4 smoked Savoy diots
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

In a pan, melt the 10 g of butter in a frying pan and place the smoked Diots de Savoie on top.
Add 1 glass of white wine and 2 glasses of water.
Cook for 20 minutes.
In a second pan, pour olive oil and brown the chopped onion with the balsamic vinegar.
Add the half glass of white wine. Season and let cool.
Cut the smoked Savoie diots into small cubes as well as the Reblochon
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
Add the smoked Savoie diots, the reblochon and the onion compote.
Pour the pastry into small rectangular moulds and bake for 15 minutes.

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