PAPET VAUDOIS

Papet vaudois image

Provided by Annacia * @Annacia

Number Of Ingredients 11

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.