Papet Vaudois - (Pork Sausage & Leek Hotpot)
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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- tablespoons butter
- garlic clove, chopped
- lbs leeks, cut lengthwise (4 cm wide section)
- ounce vegetable bouillon (dry)
- ounce white wine
- ounces potatoes (cut into 3-cm cubes)
- teaspoon salt (to taste)
- fresh ground pepper
- ounces pork sausage
- ounces smoked pork sausage
1Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
2Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
3Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
4Now remove the lid and boil off some of the liquid.
5To serve, arrange the vegetables on a warm platter and top with the sausages.