Diot Sausages, cooked with Lentils

A rustic Alpine dish from Délices d’Alpage, Diot sausages are simmered with green lentils, carrots, and onions until the meat is tender and smoky. The coarse pork sausages release their rich fat into the broth, flavoring the earthy lentils as they soften into a creamy, hearty stew.

Each serving offers a snappy sausage alongside nutty lentils, with the vegetables adding natural sweetness. Unlike wine-based versions, this preparation relies on slow-cooked simplicity—just pork, legumes, and a bay leaf for depth. The result is comforting, stick-to-your-ribs fare.

Serve with crusty mustard and a green salad. Pair with a light red wine like Beaujolais or a cold pale ale. Perfect for cold evenings or après-ski meals. Wholesome, honest, and deeply satisfying.