Authentic Papet Vaudois

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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-boil the sausages in a pot containing just enough water to cover the sausages. 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 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.
  • Sprinkle with chopped parsley and serve.
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