Originally from Savoie, diots are small sausages made from ground pork and seasoned with spices.
They can be grilled on the barbecue, boiled in a stew or sliced to garnish a pizza.
Traditionally they are cooked with red or white wine and accompanied by a tasty gratin of crozets, polenta, lentils or steamed potatoes.
They can also be served cold in sandwiches or salads.
Country of production France
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