Papet Vaudois - (pork Sausage & Leek Hotpot) Recipe

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Papet Vaudois - (Pork Sausage & Leek Hotpot)

Baby Kato

By
@BabyKato

This recipe came from a Swiss web site and was posted for play in ZWT7 - Switzerland. For our purposes I would suggest using pork sausage and smoked pork sausage.

The Swiss typically use:
Vaudoise Sauscisson - coarse, cold-smoked sausage with a hearty taste, made exclusively from pork
Fribourg Saucisson - prepared exclusively with pork and is smoked twice
Boutefas-another - smoked pork sausage - may weigh 3 kg
Sauciesse Aux Choux - made from pork and white cabbage
Sauciesse au Foie-pork - pork liver
Neuchatel Saucisson - a refined mild sausage is made exclusively from fine pork


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Rating:

Serves:

4

Prep:

10 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

11/2
tablespoons butter
1
onion
1
garlic clove, chopped
2
lbs leeks, cut lengthwise (4 cm wide section)
1
ounce vegetable bouillon (dry)
1
ounce white wine
18
ounces potatoes (cut into 3-cm cubes)
1/2
teaspoon salt (to taste)
1/2
fresh ground pepper
10
ounces pork sausage
10
ounces smoked pork sausage

Directions Step-By-Step

1
Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
2
Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
3
Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
4
Now remove the lid and boil off some of the liquid.
5
To serve, arrange the vegetables on a warm platter and top with the sausages.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Eastern European
Other Tag: Quick & Easy
Hashtag: #pork sausage