Papet Vaudois - (Pork Sausage & Leek Hotpot)

Papet Vaudois - (pork Sausage & Leek Hotpot) Recipe

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Baby Kato


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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10 Min
50 Min
Stove Top


  • 11/2
    tablespoons butter
  • 1
  • 1
    garlic clove, chopped
  • 2
    lbs leeks, cut lengthwise (4 cm wide section)
  • 1
    ounce vegetable bouillon (dry)
  • 1
    ounce white wine
  • 18
    ounces potatoes (cut into 3-cm cubes)
  • 1/2
    teaspoon salt (to taste)
  • 1/2
    fresh ground pepper
  • 10
    ounces pork sausage
  • 10
    ounces smoked pork sausage

How to Make Papet Vaudois - (Pork Sausage & Leek Hotpot)


  1. Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
  2. Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
  3. Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
  4. Now remove the lid and boil off some of the liquid.
  5. To serve, arrange the vegetables on a warm platter and top with the sausages.

Printable Recipe Card

About Papet Vaudois - (Pork Sausage & Leek Hotpot)

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Eastern European
Other Tag: Quick & Easy
Hashtag: #pork sausage

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