Châtel

Ingredients:

(serves 4)

• 8 'diot' sausages
• 50 g butter
• 2 onions
• 2 shallots
• 1 bouquet garni (parsley, thyme and bay)
• 50 cl dry white wine
• 1 soup spoon flour
• salt and pepper

Preparation:

• Add the butter to a large casserole and brown the diots with the chopped shallots and onions.
• After about 10 minutes, once nicely browned, remove the diots
• Sprinkle in the flour and add the white wine.
• Leave it to thicken on a low heat, stirring with a wooden spoon.
• Add the diots, which should be covered by the sauce.
• Add the bouquet garni and leave it to simmer for at least 45 minutes on a low heat.
• Serve hot with a crozet gratin, polenta, potatoes or other accompaniment