Papet Vaudois - (Pork Sausage & Leek Hotpot) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
1 1/2 tablespoons butter |
1 onion |
1 garlic clove, chopped |
2 lbs leeks, cut lengthwise (4 cm wide section) |
1 ounce vegetable bouillon (dry) |
1 ounce white wine |
18 ounces potatoes (cut into 3-cm cubes) |
1/2 teaspoon salt (to taste) |
1/2 fresh ground pepper |
10 ounces pork sausage |
10 ounces smoked pork sausage |
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.
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