Slow Cooker Diots de Savoie with White Wine Tips, FAQ & printable recipe

Tips for success

To add a touch of color and brightness, you can garnish the finished dish with a handful of finely chopped fresh parsley or chives just before serving. These herbs provide a crisp, clean contrast to the rich, savory flavors of the sausage and wine broth. Ensure the herbs are washed and dried thoroughly before chopping to maintain the integrity of the sauce.

For a more robust flavor, consider briefly browning the sausages in a skillet before adding them to the slow cooker. While not strictly necessary, this step adds a layer of complexity to the dish by developing a deep, caramelized exterior on the meat. If choosing to brown them, ensure they are only lightly seared and not cooked through, as they will continue to simmer in the slow cooker.

Variations

• Creamy Savoyard Variation: Stir in a half-cup of heavy cream during the last 30 minutes of cooking. This addition creates a luscious, velvety sauce that pairs beautifully with the savory pork and onions, providing a richer, more indulgent dining experience.
• Mushroom Infusion: Add two cups of sliced cremini or button mushrooms along with the onions. The mushrooms absorb the wine and sausage juices, adding an earthy depth and extra texture that complements the traditional alpine flavors perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until the internal temperature reaches 165°F (74°C).

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Storing the sausages in their cooking liquid helps keep them moist and prevents them from drying out in the refrigerator.

Ensure the container is sealed tightly to maintain freshness and prevent the absorption of other refrigerator odors. Proper storage is essential for preserving the quality of the dish for future meals.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the recipe as directed, allow it to cool, and store it in the refrigerator.

When ready to serve, gently reheat the sausages and the sauce on the stovetop or in the slow cooker until heated through. This makes it an ideal option for planned dinners where time is limited on the day of the event.

Serving ideas

Serve the sausages hot, directly from the slow cooker, along with a generous ladle of the savory onion and wine broth.

This dish pairs exceptionally well with rustic side dishes that can soak up the flavorful sauce, such as mashed potatoes, crusty sourdough bread, or buttered egg noodles. The simplicity of the sides allows the rich, alpine-inspired flavors of the sausages to remain the star of the meal.

For a complete dining experience, consider serving a crisp green salad with a light vinaigrette on the side. The acidity of the salad provides a refreshing balance to the savory, hearty nature of the sausages.

A glass of the same dry white wine used in the cooking process makes for a perfect beverage pairing, creating a cohesive and sophisticated meal that brings the flavors of the Savoie region to your home table.

Frequently asked questions

Recipe card

Slow Cooker Diots de Savoie with White Wine

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

Ingredients

• 8 diots de savoie sausages
• 2 yellow onions, sliced
• 3 cloves garlic, minced
• 1 cup dry white wine

Instructions

1. Place the raw diots de savoie sausages into the bottom of the slow cooker insert. Arrange them in a single layer if possible to ensure even cooking throughout the process.
2. Distribute the sliced onions evenly over the top of the sausages. Sprinkle the minced garlic over the onions, then pour the dry white wine over everything to create the cooking base.
3. Cover the slow cooker with the lid. Cook on low heat for 4 hours. Ensure the sausages reach an internal temperature of at least 160°F (71°C) before serving. Let the dish rest for 5 minutes.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

8 g

Fat

32 g

Fiber

1.5 g

Sugar

3 g

Sodium

850 mg

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