Sausage “Diot” – Maison Baud

Fatty, tender and garlic-forward. Simmered in its own fat until silky soft. Clove and white pepper warm the finish. No smoke, no casing snap — just pure mountain comfort.

Maison Baud has made these alpine links since 1872 in Savoie. Hand-chopped pork shoulder and belly are stuffed into natural casings, then gently poached in pork fat with herbs. A pre-refrigeration preservation method.

Simmer in red wine with onions. Slide into a baguette with Dijon. Serve with polenta or lentils. Pair with Mondeuse rouge or a cold Pilsner. Spoon the cooking fat over bread.

Cooking Instructions:

1. Sauté the onions: In a skillet over medium heat, melt the butter or heat the oil. Add the sliced onions and cook for 2–3 minutes until soft and translucent .
2. Add the sliced Diots: Add your sliced smoked Diots to the pan. Sauté for 2–3 minutes, stirring occasionally, until the edges are lightly browned .
3. Optional thickening: Sprinkle 1 teaspoon of flour over the onions and sausages. Stir and cook for 1 minute .
4. Deglaze with wine: Pour in the white wine, scraping the bottom of the pan to lift up any flavorful bits. Add thyme and bay leaf if using .
5. Simmer (briefly): Reduce heat to low. Cover and simmer for 5–7 minutes only—just long enough for the flavors to meld and the sauce to reduce slightly. Because your sausage is pre-sliced, it does not need the full 20–30 minutes that whole Diots require .
6. Season & serve: Remove bay leaf and thyme. Add black pepper to taste. Serve hot.