Papet Vaudois - (Pork Sausage & Leek Hotpot)
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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1garlic clove, chopped
2lbs leeks, cut lengthwise (4 cm wide section)
1ounce vegetable bouillon (dry)
1ounce white wine
18ounces potatoes (cut into 3-cm cubes)
1/2teaspoon salt (to taste)
1/2fresh ground pepper
10ounces pork sausage
10ounces smoked pork sausage
How to Make Papet Vaudois - (Pork Sausage & Leek Hotpot)
- Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
- Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
- Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
- Now remove the lid and boil off some of the liquid.
- To serve, arrange the vegetables on a warm platter and top with the sausages.