Best Papet Vaudois Recipes

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

Ingredients

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.

AUTHENTIC PAPET VAUDOIS

Authentic Papet Vaudois image

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

Ingredients

6 large potatoes, peeled and cut into cubes
3 leeks, including green parts, cut into two inch long strips
4 vaud sausages (smoked pork, beef or veal sausages)
30 g butter
1 medium onion, minced
300 ml dry white wine
300 ml beef stock
200 ml low-fat whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons nutmeg
3 tablespoons fresh parsley, chopped

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.

PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)

Papet Vaudois - (Pork Sausage & Leek Hotpot) image

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

Ingredients

11/2 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:

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.

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

Ingredients

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

LEEK STEWPOT WITH SAUSAGES (SWISS PAPET VAUDOIS)

Leek Stewpot With Sausages (Swiss Papet Vaudois) image

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

Ingredients

butter (for frying, can use oil, but butter is traditional)
1 onion, medium, sliced
1 kg leek, cleaned and chopped into 1-inch sections (2.2 lbs)
2 garlic cloves, chopped
1 tablespoon rosemary, finely chopped (can use oregano or thyme)
200 ml chicken broth (7 fl ounces, about 3/4 cup, vegetable bouillon is more traditional)
100 ml white wine (3 1/2 fl ounces or just under 1/2 cup)
500 g potatoes, cut into chunks (about 18 ounces)
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper, coarse-ground (or more, to taste)
500 g pork sausage, whole (flavoursome and thick, see suggestion below)

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

Papet Vaudois image

Categories Potato Casserole/Gratin

Number Of Ingredients 11

Ingredients

6 large potatoes, peeled and cut into cubes
3 leeks, including green parts, cut into two inch long strips
4 vaud sausages (smoked pork, beef or veal sausages)
1 tablespoon butter
1 medium onion, minced
1 1/3 cup dry white wine
1 1/3 cup beef stock
1 2/3 cup low-fat whipping cream
2 tablespoons nutmeg
3 tablespoons fresh parsley
1/4 teaspoon salt and pepper

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.

PAPET VAUDOIS

Papet vaudois image

"If one had to choose the Vaudois dish, it would be the Papet vaudois. Papet equates mash - for traditionally, this delicious hotpot made from leek and potatoes has to be cooked long enough to create a thickened base upon which the fat Saucisson vaudois, a sausage stuffed with fluffy meat, may settle comfortably on top." This is a Swiss recipe from: http://www.myswitzerland.com

Provided by Annacia * @Annacia

Categories Other Main Dishes

Number Of Ingredients 11

Ingredients

6 large potatoes, peeled and cut into cubes
6 - leeks, including (all but the toughest bits) green parts, cut into two inch long strips
4 - vaud sausages (smoked pork, beef or veal sausages)
30 gram(s) butter
1 medium onion, minced
300 milliliter(s) dry white wine
300 milliliter(s) beef stock
200 milliliter(s) half and half
1/2 teaspoon(s) salt and 1?2 teaspoon pepper
2 teaspoon(s) nutmeg (recipe says 2 tbsp! but even 2 tsp's sounds like a lot to me so go with what works for you) )
3 tablespoon(s) fresh parsley, chopped

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-cook the sausages in a pan containing just enough oil to brown the sausages nicely as they pre-cook. 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 light 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.