Madeleine Kamman

Frangy-style Diots

Les Diots Comme à Frangy

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This is the typical vineyard way of cooking diots and the way they are served at La Cave de la Ferme in Frangy, Haute Savoie, where the roussette is made. If you have no vine cuttings, steam the sausages over white wine.

Ingredients

  • 1 bottle dry white wine
  • Vine cuttings to fit the bottom of a 13-quart creuset pot to a depth of approximately 2 inches
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Method

Put the wine at the bottom of the pot; add the vine cuttings, and place the sausage links, pricked with a very fine needle, on the cuttings. Slowly steam the sausages approximately 10 minutes. Remove the sausages to a ribbed-top stove grill and continue grilling them slowly to allow the fat to drip thoroughly. To prevent smoking, drain the fat or collect it with a wad of paper towels as it melt