Diots au Vin Blanc

Ingredients

• 4 diots (Savoyard sausages)
• 2 tablespoons butter
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup (240ml) dry white wine
• 1 cup (240ml) chicken or vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the sausages:

• In a large skillet, melt the butter over medium heat. Add the diots and brown them on all sides for about 8-10 minutes.

1. Cook the onions and garlic:

• Remove the sausages from the skillet and set them aside. In the same skillet, add the sliced onions and cook until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.

1. Deglaze with white wine:

• Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly.

1. Simmer the sausages:

• Return the sausages to the skillet. Add the chicken or vegetable broth and the bay leaf. Season with salt and pepper.
• Bring to a simmer, then cover and cook on low heat for about 30 minutes, or until the sausages are cooked through and tender.

1. Finish and serve:

• Remove the bay leaf before serving. Garnish with fresh parsley.

Gratin de Crozets

Ingredients

• 2 cups (300g) crozets (small square-shaped pasta, often made from buckwheat)
• 1 cup (240ml) heavy cream
• 1 cup (240ml) milk
• 1 cup (100g) grated Gruyère or Comté cheese
• 1/2 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• 2 tablespoons butter, for greasing the baking dish

Instructions

1. Cook the crozets:

• Bring a large pot of salted water to a boil. Add the crozets and cook according to the package instructions until al dente. Drain and set aside.

1. Prepare the cream mixture:

• In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until it just begins to simmer. Add nutmeg (if using), salt, and pepper.

1. Assemble the gratin:

• Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
• Spread the cooked crozets evenly in the baking dish. Pour the cream mixture over the crozets.
• Sprinkle the grated Gruyère or Comté cheese evenly over the top.

1. Bake the gratin:

• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.

1. Serve:

• Serve the gratin de crozets hot alongside the diots au vin blanc.

Enjoy your delicious Diots au Vin Blanc et Gratin de Crozets, a comforting and hearty Savoyard meal!