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Sausages from the Savoy region

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Diots are delicious Savoyard sausages, usually cooked in white wine with onions or grilled. There are lots of varieties of diots, the most common ones being 'nature' and smoked.

The word 'diot' comes from the Savoyard dialect and means sausage. Made with pork meat, they are seasoned with spices. Sometimes other ingredients are added, such as cabbage ('choux'), cheese or mushrooms.

They are usually served with potatoes, crozets or lentils. There are also dried diots that do not need to be cooked.