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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