Best Authentic Papet Vaudois Recipes

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PAPET VAUDOIS/ VAUD SAUSAGES



PAPET VAUDOIS/ VAUD SAUSAGES image

Adapted from a European cooking website.

Provided by Jean Ray

Categories     Casseroles

Time 1h

Number Of Ingredients 10

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

Steps:

  • 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

PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)



Papet Vaudois - (Pork Sausage & Leek Hotpot) image

This recipe comes from a swiss web site and has been posted here for play in ZWT - 7 World Tour - Switzerland. The swiss typically use Vaudoise Sauscisson (a coarse, cold-smoked sausage with a hearty taste, made exclusively from pork) The Fribourg Saucisson (prepared exclusively with pork and is smoked twice) The Boutefas is another smoked pork pork sausage (this may weigh up to 3 kg) The Sauciesse Aux Choux (made from pork and white cabbage) The Sauciesse au Foie ( pork, pork liver) The Neuchatel Saucisson (is a refined mild sausage and is made exclusively from fine pork) For our purposes I would suggest using pork sausage and smoked pork sausages.

Provided by Baby Kato

Categories     Swiss

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons butter
1 onion
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

Steps:

  • 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.

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