Diots aux Vins Blancs

Method

Heat the butter in a large, heavy-bottomed casserole or braising dish over medium-high heat. Brown the diots on all sides for about 8-10 minutes, then remove and set aside. In the same pot, soften the sliced onions for 5-7 minutes until translucent. Pour in the white wine, scraping up any browned bits from the base, and let it reduce slightly for 2-3 minutes. Return the sausages to the pot along with the stock, thyme, bay leaf, and juniper berries. Bring to a gentle simmer, cover, and cook for 30-35 minutes until the sausages are cooked through and the sauce has reduced slightly. Season with salt and pepper, and serve hot with the braised onions and sauce spooned over.