Papet Vaudois/Vaud Sausages With Leeks, Cream & Potatoes, Swiss
Recipe: #20043
July 10, 2015
Categories: Pork Sausage, Leek Swiss, Sunday Dinner, Gluten-Free, No Eggs, Wine, more
"Papet Vaudois is a very popular dish from the Vaud canton in Switzerland. This is another one of a super easy dish to make and a one-pot too. The creamy leeks and potatoes are served with the Vaud smoked pork (and beef) sausage. This is actually also a highly-recommended winter dish from A Taste Of Switzerland cookbook by Sue Style. If you can’t find the Vaud sausage, you can substitute with any large, smoked boiling sausage (uncooked).what to cook today blog"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (425.2 g)
- Calories 437.3
- Total Fat - 23.1 g
- Saturated Fat - 7.9 g
- Cholesterol - 42.8 mg
- Sodium - 1199.1 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 6.4 g
- Sugars - 8 g
- Protein - 12.4 g
- Calcium - 115.6 mg
- Iron - 3.9 mg
- Vitamin C - 30.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Trim, wash and slice the leeks, then soften them with the onion in the oil.
Step 2
Season lightly. Add the wine and stock and simmer for about 10 minutes,
Step 3
Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked.
Step 4
Prick the sausage and sit it on top of the vegetables.
Step 5
Cover and simmer for about 20 minutes.
Step 6
Lift out the sausage..Stir the cream into the vegetables.
Step 7
Slice the sausage and replace
Tips
No special items needed.
0 Reviews
You'll Also Love
