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little sausage from Savoy

Cuisson des diots de Savoie.

The name means ‘little sausage’ in the Savoyard dialect. Flavoured with nutmeg, diots appear in many forms, either made from fresh pork, or smoked, or with the addition of cabbage or Beaufort cheese.

Diots are often cooked with onions, wine and potatoes, or with crozets, lentils or sauerkraut, or served cold in a sandwich.

Auvergne Rhône Alpes


Text © Dana Facaros

Image by SuperManu