Papet Vaudois - (Pork Sausage & Leek Hotpot)

Total Time
1hr
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.

Ingredients Nutrition

Directions

  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.
Most Helpful

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!

Zurie June 29, 2011