Diots. Alps, France

February 2020
These sausages from the Savoie region have a dense, meaty texture and are bursting with flavour.  They are traditionally cooked in white wine and served with crozets (see ‘Tartiflette’).  I was sceptical about whether these would be any different to a good British sausage, but they really were distinctive and so flavoursome.
Find them at L’eterlou in St Martin de Belleville.

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