papet vaudois/ vaud sausages

Name: PAPET VAUDOIS/ VAUD SAUSAGES
Prep time: 20 min
Cook time: 40 min
Yield: 3
Cuisine: Eastern European
Ingredients: 1 pound(s) leeks; 1 - onion, chopped; 1 tablespoon(s) oil; 6 tablespoon(s) white wine; 6 tablespoon(s) stock; 2 large potatoes; 10 ounce(s) saucisson vaudois (vaud sausage); 3-4 tablespoon(s) cream; - salt; - pepper

(2 RATINGS)

6 Pinches 2 Photos

Jean Ray

Updated on Jul 14, 2015

Adapted from a European cooking website.

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 3 serving(s)

Ingredients

1 pound leeks
1 - onion, chopped
1 tablespoon oil
6 tablespoons white wine
6 tablespoons stock
2 large potatoes
10 ounces saucisson vaudois (vaud sausage)
3-4 tablespoons cream
- salt
- pepper

How To Make papet vaudois/ vaud sausages

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

Step 2

Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked
Step 3

Prick the sausage and sit it on top of the vegetables. Cover and simmer for about 20 minutes
Step 4

Lift out the sausage. Stir the cream into the vegetables. Slice the sausage and replace
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