PAPET VAUDOIS/ VAUD SAUSAGES

Jean Ray

By
@Sheepdoc

Adapted from a European cooking website.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
3
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1 lb
leeks
1
onion, chopped
1 Tbsp
oil
6 Tbsp
white wine
6 Tbsp
stock
2 large
potatoes
10 oz
saucisson vaudois (vaud sausage)
3-4 Tbsp
cream
salt
pepper

Step-By-Step

1Trim, wash and slice the leeks, then soften them with the onion in the oil. Season lightly. Add the wine and stock and simmer for about 10 minutes

2Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked

3Prick the sausage and sit it on top of the vegetables. Cover and simmer for about 20 minutes

4Lift out the sausage. Stir the cream into the vegetables. Slice the sausage and replace

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: Eastern European