PAPET VAUDOIS/ VAUD SAUSAGES

2
Jean Ray

By
@Sheepdoc

Adapted from a European cooking website.

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

How to Make PAPET VAUDOIS/ VAUD SAUSAGES

Step-by-Step

  1. Trim, 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
  2. Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked
  3. Prick the sausage and sit it on top of the vegetables. Cover and simmer for about 20 minutes
  4. Lift out the sausage. Stir the cream into the vegetables. Slice the sausage and replace

Printable Recipe Card

About PAPET VAUDOIS/ VAUD SAUSAGES

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




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