Slow-Cooker Diots de Savoie in Rich Red Wine Sauce Tips, FAQ & printable recipe

Tips for success

To add extra depth to the sauce, you can sauté the onions in a pan with a small amount of butter before adding them to the slow cooker, although this is optional.

If you prefer a more intense flavor, consider adding a bay leaf or a sprig of fresh thyme during the cooking process, which complements the earthiness of the red wine and nutmeg perfectly. These small additions can elevate the dish for a special occasion.

When serving, make sure the polenta is prepared with plenty of butter and a touch of cream to contrast with the rich, slightly acidic red wine sauce.

If you have extra sauce left over, it is excellent served over mashed potatoes or crusty bread, which helps to soak up the flavorful reduction. Always serve the dish while it is steaming hot to ensure the best texture and flavor experience for your guests.

Variations

• Herbed Version: Add two sprigs of fresh thyme and a bay leaf to the slow cooker at the beginning of the cooking process for an aromatic, herbal finish that complements the red wine.
• Root Vegetable Addition: Incorporate diced carrots or parsnips along with the onions to add a subtle sweetness and extra texture to the braising liquid, creating a more complete one-pot meal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat until simmering and heated through, adding a splash of water if the sauce has thickened too much.

Allow any leftovers to cool completely within two hours before transferring them to an airtight container. This helps maintain the quality and safety of the dish. Store the sausages in their sauce to keep them moist while refrigerated.

Properly stored, the dish will maintain its best flavor for up to three days when kept in the refrigerator, allowing for easy reheating and enjoyment throughout the week.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe as directed, then allow it to cool and refrigerate it overnight.

When ready to serve, simply reheat the sausages and sauce gently on the stovetop or in the slow cooker until heated through. This makes it an ideal option for stress-free entertaining or busy weeknight meals where time is limited.

Serving ideas

Serve the sausages and the rich red wine onion sauce over a generous helping of warm, creamy polenta. The polenta acts as a perfect vessel for the sauce, soaking up the savory flavors of the braised meat. You can also garnish the dish with a sprinkle of fresh parsley for a pop of color, although this is not strictly necessary for the traditional experience.

Alternatively, this dish pairs beautifully with hearty mashed potatoes or a crusty sourdough baguette, which is excellent for mopping up any remaining sauce. A side of steamed green beans or a simple arugula salad with a light vinaigrette provides a nice contrast to the richness of the sausages, helping to balance the meal and add a fresh element to the plate.

Frequently asked questions

Recipe card

Slow-Cooker Diots de Savoie in Rich Red Wine Sauce

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 8 links smoked sausages
• 2 large red onions, sliced
• 1 tbsp all-purpose flour
• 1/4 tsp ground nutmeg
• 1 1/2 cups dry red wine

Instructions

1. Place the smoked sausages in the bottom of the slow cooker vessel. Ensure they are arranged in a relatively even layer to allow for consistent heat distribution throughout the cooking process.
2. Layer the sliced red onions over the sausages. Sprinkle the all-purpose flour and ground nutmeg evenly over the top of the onions to help thicken the sauce during the cooking cycle.
3. Pour the red wine over the entire mixture. Cover the slow cooker with its lid and set to cook on low for 4 hours. This allows the wine to reduce and the flavors to meld into the sausages.
4. Once the cooking time is complete, verify that the sausages have reached an internal temperature of 160°F (71°C). Let the dish rest for 5 minutes before serving hot over creamy polenta.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

12 g

Fat

30 g

Fiber

1.5 g

Sugar

4 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.