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Meat, South and mountains

Diots sausages in white wine with crozets

Diots in white wine with crozets is a Savoyard dish for 4 people, ready in 55 minutes, rated easy, for about €3.40 per person. The key to success is pricking the sausages before cooking so the fat escapes and the white wine sauce stays light, then letting everything simmer gently so the sausages turn tender without drying out.

A Savoyard classic tonight, diots sausages simmered in white wine and onions with crozets, those little square pasta from Savoy.

Diots sausages in white wine with crozets
Total time
55 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Diots are pork sausages from Savoy, gently simmered in a broth of white wine and softened onions. The slow cooking gives them a tender bite and a fragrant, slightly tangy sauce that pairs well with the rustic flavor of crozets, those small square pasta made from buckwheat or wheat flour.

This is a winter weeknight dish, simple enough for a busy evening yet generous enough for a Sunday with guests. Kids generally love the sausage and small pasta, while adults enjoy the white wine sauce, which you can sharpen with a touch of mustard right before serving.

The ingredients

4 people

Butcher

  • Diots sausages 6

Pantry

  • Dry white wine 30 cl
  • Crozetsoften in the pantry 400 g
  • Chicken brothoften in the pantry 20 cl
  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 3
  • Parsley 1 sprig

Dairy

  • Butter 30 g

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the onions and soften them in a Dutch oven with the butter. 10 min

    Keep the heat low, they should soften without browning.

  2. Add the pricked sausages and brown them on all sides. 8 min

    Turn them gently so you don't tear the skin.

  3. Pour in the white wine and broth, cover, and let simmer gently. 30 min

    Add a splash of water if the sauce reduces too much.

  4. Cook the crozets in salted boiling water, then drain them. 10 min

    Taste them, they should stay slightly firm.

  5. Serve the sausages with their sauce and the crozets, sprinkled with parsley.

    A spoonful of mustard on the side is perfect.

Our tips to get it right

  • Pick good quality diots from your butcher, their texture really shows once they've simmered.
  • Hold back on salt in the sauce until the end of cooking, since the chicken broth and sausages already add plenty.
  • If you have time, let the covered pot rest off the heat for 5 minutes before serving, the meat turns out even more tender.

The variations

  • Swap the white wine for a light red wine for a bolder sauce, a style you'll find in some mountain versions.
  • For a vegetarian version, replace the diots with plant based sausages and keep the same onion based simmer.
  • To move faster with kids, serve the crozets with just a bit of butter and sauce, without necessarily slicing the sausages.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of white wine from Savoy
  • A piece of reblochon for dessert

Storage

The sausages and their sauce keep for 2 to 3 days in the fridge in a sealed container. You can freeze the meat and sauce separately from the crozets for up to 2 months. Reheat gently in a pan or saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you use a different pasta instead of crozets?

Yes, small short pasta like ditalini or fregola works well if you can't find crozets. The flavor will be less distinct but the texture stays close.

Do you really need to prick the sausages before cooking?

Yes, that's the key trick in this recipe. Pricking the skin lets the fat escape during cooking, which keeps the sauce from turning greasy.

Can you make this dish ahead of time?

Yes, the sausage sauce actually tastes even better reheated the next day. Cook the crozets at the last minute so they stay firm.

What white wine works best for the sauce?

A dry white wine without too much aroma works well, like a white from Savoy if you have one on hand. Avoid sweeter wines, which would throw off the balance of the sauce.

How long does it take to make diots sausages in white wine with crozets?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in diots sausages in white wine with crozets?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does diots sausages in white wine with crozets cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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