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[[Image:Diots.jpg|250px|thumb|A dish made with diots.]]

A '''diot''' is a vegetable and [[pork]] [[sausage]] from the French region of [[Savoy]] (La Savoie). Diots are usually made from fatty ground pork, seasoned with salt, pepper and [[nutmeg]].<ref name="atlas">{{cite web |title=Diot |url=https://www.tasteatlas.com/diot |website=Taste Atlas |access-date=4 March 2023}}</ref> They may also contain cheese or cabbage.{{citation needed|date=March 2023}} Some are dried, similarly to [[saucisson]]s. <ref name="larousse">{{cite book |title=Larousse Gastronomique |date=30 August 2022 |publisher=Clarkson Potter/Ten Speed |isbn=9780593577745 |url=https://books.google.com/books?id=mmWBEAAAQBAJ |access-date=4 March 2023}}</ref>

Diots may be eaten cold or hot. In the most popular preparation, diots au vin blanc, the sausages are boiled with [[garlic]] and [[onion]]s in white wine.<ref name="atlas" /> They may also be browned in [[lard]] beforehand.<ref name="larousse" />

When eaten hot, diots are usually served with boiled [[Potato|potatoes]], [[polenta]], or the [[buckwheat]] pasta [[Crozets de Savoie]]. When eaten cold they are generally covered with spicy [[Mustard (condiment)|mustard]] (preferably from [[Dijon mustard|Dijon]]), or placed in [[Sandwich|sandwiches]] or [[Salad|salads]].{{citation needed|date=March 2023}}

==References==
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[[Category:French sausages]]

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