Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Papet Vaudois - (Pork Sausage & Leek Hotpot) Recipe
    Lost? Site Map

    Papet Vaudois - (Pork Sausage & Leek Hotpot)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Baby Kato's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
    2. 2
      Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
    3. 3
      Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
    4. 4
      Now remove the lid and boil off some of the liquid.
    5. 5
      To serve, arrange the vegetables on a warm platter and top with the sausages.

    Ratings & Reviews:

    • on June 29, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Papet Vaudois - (Pork Sausage & Leek Hotpot)

    Serving Size: 1 (470 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 510.8
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 9.1 g
    Cholesterol 62.4 mg
    Sodium 834.2 mg
    Total Carbohydrate 57.4 g
    Dietary Fiber 7.3 g
    Sugars 11.1 g
    Protein 17.0 g

    The following items or measurements are not included:

    vegetable bouillon

    fresh ground pepper

    smoked pork sausage

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes