Savory French Diot Sausage with White Wine and Herbs

Ingredients

• 500g (1.1 lb) pork, ground 500g (1.1 lb) pork, ground
• 500g (1.1 lb) beef, ground 500g (1.1 lb) beef, ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 2 bay leaves 2 bay leaves
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 250ml (1 cup) chicken or beef broth 250ml (1 cup) chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper.
2. 2.
   Mix the ingredients thoroughly until well combined.
3. 3.
   Shape the mixture into sausages, about 10cm (4 inches) in length.
4. 4.
   In a large skillet or Dutch oven, heat some oil over medium heat.
5. 5.
   Add the sausages to the skillet and cook until browned on all sides, about 5 minutes.
6. 6.
   Pour in the white wine and broth, and add the bay leaves.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the sausages are cooked through and tender.
8. 8.
   Remove the sausages from the skillet and set aside.
9. 9.
   Increase the heat to medium-high and cook the remaining liquid until it reduces and thickens slightly.
10. 10.
    Serve the Diot sausages with the reduced sauce and enjoy!

Treat your ingredients with care...

• Pork and Beef — Ensure that the ground pork and beef are fresh and of high quality to achieve the best flavor and texture in the sausages.

Tips & Tricks

• For an extra burst of flavor, marinate the sausages in the white wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering liquid.
• Serve the Diot sausages with a dollop of Dijon mustard for an authentic French touch.

Serving advice

Serve the Diot sausages hot, accompanied by a generous portion of creamy mashed potatoes or crusty baguette to soak up the flavorful broth.

Presentation advice

Arrange the Diot sausages on a platter, drizzle the reduced sauce over them, and garnish with fresh herbs like parsley or thyme for an appealing presentation.