Mountain Sausages in White Wine (Diots au Vin Blanc)

Mike Robinson puts a spin on cooking flavoursome sausages -an ideal meal to come home to after being outdoors,
By Mike Robinson
Mountain Sausages in White Wine (Diots au Vin Blanc)
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp duck fat, or olive oil
  • 8 semi-cured coarse pork sausages, or diots
  • 2 onions, finely chopped
  • 2 cloves garlic
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 2 large potatoes, finely diced
  • 3 bay leaves
  • 400 ml white wine
  • 200 ml chicken stock
  • salt and black pepper
  • buttered cabbage


1. This is a one-pan recipe, so I suggest using a big cast iron skillet. Heat the skillet up to hot, and add the duck fat (or olive oil, if you are being healthy). Fry the sausages until they are a good colour all over, then remove them.

2. Add all the vegetables to the pan, and cook until they are soft and have good colour. Now put the sausages back in, and add the bay leaves and white wine. Cook the wine for 5 minutes until it has reduced a little, then add the stock. Simmer until the potatoes are soft, about 20 minutes. Give it 10 more minutes for luck, then season to taste. Serve in a bowl with some buttered cabbage.

This recipe is from Wild Flavours (Cassell Illustrated)

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