papet vaudois

Name: Papet vaudois
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: German
Ingredients: 6 large potatoes, peeled and cut into cubes; 6 - leeks, including (all but the toughest bits) green parts, cut into two inch long strips; 4 - vaud sausages (smoked pork, beef or veal sausages); 30 gram(s) butter; 1 medium onion, minced; 300 milliliter(s) dry white wine; 300 milliliter(s) beef stock; 200 milliliter(s) half and half; 1/2 teaspoon(s) salt and 1?2 teaspoon pepper; 2 teaspoon(s) nutmeg (recipe says 2 tbsp! but even 2 tsp's sounds like a lot to me so go with what works for you) ); 3 tablespoon(s) fresh parsley, chopped

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

"If one had to choose the Vaudois dish, it would be the Papet vaudois. Papet equates 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 fluffy meat, may settle comfortably on top." This is a Swiss recipe from: http://www.myswitzerland.com

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yield 4 -6

prep time 25 Min

cook time 40 Min

method Stove Top

Ingredients For papet vaudois

6 lg

potatoes, peeled and cut into cubes
6

leeks, including (all but the toughest bits) green parts, cut into two inch long strips
4

vaud sausages (smoked pork, beef or veal sausages)
30 g

butter
1 md

onion, minced
300 ml

dry white wine
300 ml

beef stock
200 ml

half and half
1/2 tsp

salt and 1?2 teaspoon pepper
2 tsp

nutmeg (recipe says 2 tbsp! but even 2 tsp's sounds like a lot to me so go with what works for you) )
3 Tbsp

fresh parsley, chopped

How To Make papet vaudois

1
Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.

2
Add the leeks and potatoes. Season with salt, pepper and nutmeg.
3
Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
4
Meanwhile, pre-cook the sausages in a pan containing just enough oil to brown the sausages nicely as they pre-cook. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
5
Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
6
Add the light cream to the drained potatoes and leeks and stir.
7
Lay the pre-boiled sausages on top.
8
Cover and simmer for a further 3-4 minutes.
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