papet vaudois - (pork sausage & leek hotpot)
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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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yield
4 serving(s)
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For papet vaudois - (pork sausage & leek hotpot)
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11/2tablespoons butter
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1onion
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1garlic clove, chopped
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2lbs leeks, cut lengthwise (4 cm wide section)
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1ounce vegetable bouillon (dry)
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1ounce white wine
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18ounces potatoes (cut into 3-cm cubes)
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1/2teaspoon salt (to taste)
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1/2fresh ground pepper
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10ounces pork sausage
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10ounces smoked pork sausage
How To Make papet vaudois - (pork sausage & leek hotpot)
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1Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
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2Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
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3Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
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4Now remove the lid and boil off some of the liquid.
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5To serve, arrange the vegetables on a warm platter and top with the sausages.
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