Prep 10 mins
Cook 50 mins
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.
- 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
- 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.
Made for ZWT7. Nice "Eintopf", as the Swiss and Germans would call it -- everything in one pot! I halved the recipe for us 2 diners. Wasn't too sure about the "1 ounce vegetable bouillon (dry)", but just used some veg stock. The recipe is easy to make, and typical of the foods I've eaten in German-speaking countries. It's cold where I am, so it was a very appropriate dish on a chilly night. Thank you!