VERMONT-STYLE DIOTS DE SAVOIE
Diots de Savoie, a French regional specialty, is a simple yet satisfying dish comprised of sausages that are browned & braised with white wine, shallots, garlic, & onion. We’ve put our own Vermont spin on it, subbing out white wine for locally-produced cider. White wine, cider, or beer all work equally well here—if you can’t get your hands on a can of crisp Vermont cider, support your own local vineyard, cidery, or brewery!
INSTRUCTIONS:
Heat the olive oil in your skillet over medium heat. Space the sausage links evenly in the pan, and brown all over (just about a minute on each side). Once browned, remove from pan & set aside to rest.
Add the butter to the pan & swirl until it’s just melted. Add the onion, shallot, & garlic, stirring minimally to allow for a bit of browning (this will add lots of depth to the finished dish). Don’t worry if some pieces stick to the bottom, the cider will help to deglaze the pan.
Add the thyme and then the cider to the onions et al, swirling the pan & using a wooden spoon to un-stick any caramelized bits.
Move the onions to the sides of the skillet, then place the browned sausages back in the pan. Add enough water to the braising liquid so that the sausages are just over halfway submerged.
Turn the heat up to bring to a boil, then turn all the way down to low. Simmer uncovered until the liquid is reduced by half, about 15 minutes, occasionally flipping the sausages over so that they don’t dry out. Serve atop potatoes or polenta, drizzled with spoonfuls of cider-sauce.
EQUIPMENT:
Heavy-bottomed skillet or cast-iron pan
Plate for resting sausages
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
4 sausage links (our Andouille, Salt & Pepper, & Bayley Hazen Blue Sausages are all good choices)
1 small onion, halved & roughly sliced (not too thinly)
1 large or 2 small shallots, quartered
2-3 garlic cloves
2 sprigs fresh thyme, or 1 tsp dried thyme
12 oz. dry Vermont cider
water
