Wild garlic Diot hot dog with onion confit and cheesy Abondance cream

Origin : Alpes du Nord
Hot-dog diots à l'ail des ours, confits d'oignons et crème d'Abondance - recette Sherpa
Preparation time
15 min
Cooking time
25 min

Some history

The wild garlic Diot : Diot is a traditional Savoyard sausage. Made with ground pork pushed into a natural casing, it is spiced with wild garlic leaves harvested at up to 1600 m above sea level.


For the onion confit

  • 6 white onions
  • 4cl apple cider vinegar
  • 40g sugar
  • 30g butter


For the cheesy Abondance cream :

  • 120g thick sour cream
  • 80g Abondance cheese


For the hot-dog :

  • 40g ketchup
  • 4 hot-dog buns
  • 4 wild garlic diot sausages
  • 2 tsp of fried onions


Peel and finely chop the onions. Sauté them in butter, then add the sugar and apple cider vinegar. Let stew over low heat for about 20min.

Preparation of the cheesy Abondance cream
Pour the liquid cream into a saucepan, add the grated Abondance cheese, and let melt over low heat.

To assemble
Fry the Diot suasages in a pan for several minutes.
Warm the buns, spread on some onion confit, add a fried wild garlic diot sausage and a spoonful of Abondance cream, and drizzle with ketchup.
Sprinkle with fried onions according to taste.



Thanks : 

Recipe made by Stéphanie Iguna (Stephatable) with the wild garlic diot selected by Guillaume from Sherpa Montchavin.

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