Best Papet Vaudois Vaud Sausages Recipes
AUTHENTIC PAPET VAUDOIS
I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.
Provided by Belgicook
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
- Add the leeks and potatoes. Season with salt, pepper and nutmeg.
- Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
- Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
- Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
- Add the cream to the drained potatoes and leeks and stir.
- Lay the pre-boiled sausages on top.
- Cover and simmer for a further 3-4 minutes.
- Sprinkle with chopped parsley and serve.
LEEK STEWPOT WITH SAUSAGES (SWISS PAPET VAUDOIS)
This very basic recipe is from the French part of Switzerland. This is one of the simpler variations (there are many). Some include cream and cheese, but this one does not. I tried to use ingredients which are easily available, giving the more traditional ones in brackets. The only problem is that you might find it hard to obtain the real Vaudoise-type sausages! Use any good, fat, Continental-type pork sausage you like.
Provided by Zurie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a roomy pot, or heat oil.
- Fry the onion, chopped leeks, garlic and rosemary over medium heat, stirring a few times, for about 5 or 6 minutes.
- Add the broth, white wine and potatoes. Bring to a boil, and season with salt and pepper, and bring back to a boil.
- Add the whole sausage(s) by putting it on the vegetables. Cover the pot, turn heat to low, and let simmer gently for 45 minutes.
- (If there is too much liquid towards the end of cooking time, take off the lid and boil off some of the liquid).
- Serving suggestion: it is usually served with the sausages on top of the stew. Also, you might want to use more than one type of sausage, or more than the weight suggested here. This is an individual choice.
PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)
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
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.
PAPET VAUDOIS/ VAUD SAUSAGES
Adapted from a European cooking website.
Provided by Jean Ray
Categories Casseroles
Time 1h
Number Of Ingredients 10
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)
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...
Provided by Baby Kato
Categories Pork
Time 1h
Number Of Ingredients 11
Steps:
- 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.
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