Papet vaudois – Leek, potatoes and sausage in harmony.
Course: Main CourseCuisine: SwissDifficulty: Intermediate
One of my favorite traditional swiss dishes is Papet Vaudois , which comes from Lake Geneva Region, the canton of Vaud in Switzerland.
Papet means as much as mash – for traditionally, this delicious hotpot made from leek and potatoes has to be cooked long enough to create a thickened base upon which the fat Saucisson vaudois, a sausage stuffed with pork and beef meat, may settle comfortably on top.
Tip: Alternatively, If you can’t get the Vaud sausage, you can use any large uncooked, smoked boiling sausage.
Directions
- Trim, wash and slice the leeks in 4cm (1inch) long slices.
- fry slightly the onions in the butter, add the leek, season with pepper and salt
- Add the white wine and the stock and simmer for about 10 minutes more or until barely cooked
- add the diced potatoes and continue cooking for additional 10 minutes
- Prick the sausage with a fork and sit it on top of the vegetables. Cover and simmer for about 20 minutes
- Take out the out the sausage and stir the cream into the vegetable and cook for 1-2 minutes
- Slice the sausage and place them on top of the vegetables, serve the dish
