PAPET VAUDOIS
"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
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.
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