Sausage “Diot”, Smoked – Maison Baud

Porky, smoky and dense. Black pepper punches through fir and beech smoke. Coarse grind gives a rustic chew. Garlic, nutmeg. No fillers — just pure meat and fat from Gascony pigs.

Cured by Maison Baud, a family charcuterie since 1872. Air-dried 3 weeks, then cold-smoked over local wood. Raw pork from free-range Noir de Bigorre breed. Sheep casings snap. A Pyrenees classic rarely exported.

Grill gently until blistered. Serve with sautéed potatoes and cornichons. Tuck into crusty bread with mustard. Cider, dark lager. Eat hot off the flames — hands only.

Cooking instructions: 

1. Brown (Optional): Lightly brown the sausage slices in a pan for 1-2 minutes and set aside.
2. Deglaze: Pour 1/2 cup white wine into the pan, scraping up any bits. Simmer for 1 minute.
3. Simmer: Reduce heat to low, add 1/2 cup cream and pepper (if the sausage is smoked, you likely won’t need salt). Return the sausage to the pan.
4. Finish: Heat through gently for another 3–4 minutes, tossing to coat.