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Papet Vaudois

Papet Vaudois (Sausage & Leeks)Sausage & Leeks

In a large skillet, sauté the onion in butter until soft but not browned. Add the leeks and potatoes, and then the salt, black pepper and nutmeg. Stir. Add the wine and broth; cover and simmer for fifteen to twenty minutes or until potatoes are tender. In a medium-sized pot, cook the sausages in just enough water to cover. Gently boil until sausages are about two-thirds cooked, between fifteen to thirty minutes depending on the size of the sausages. Drain leek and potato mixture, then simmer for five more minutes. Leave some of the liquid when draining if a heavier wine flavor is preferred. Add the evaporated milk; stir. Layer pre-cooked sausages on top; cover and simmer for an additional five minutes. Sprinkle with fresh or dried parsley; serve.


Note: Vaud sausages are common to the Lake Geneva area of Switzerland; substitute with pork sausage.


Recipe featured in the Ambrosia Cookbook.


Food Fare: Swiss Recipes*Papet Vaudois image (C) Popo le Chien (2011). Used under the Creative Commons CC0 1.0 Universal Public Domain Dedication.


Related Link:

Food Fare Culinary Collection: Swiss Chuchicha


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