Authentic Papet Vaudois Recipes

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AUTHENTIC PAPET VAUDOIS



Authentic Papet Vaudois image

I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.

Provided by Belgicook

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 large potatoes, peeled and cut into cubes
3 leeks, including green parts, cut into two inch long strips
4 vaud sausages (smoked pork, beef or veal sausages)
30 g butter
1 medium onion, minced
300 ml dry white wine
300 ml beef stock
200 ml low-fat whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons nutmeg
3 tablespoons fresh parsley, chopped

Steps:

  • 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.

PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)



Papet Vaudois - (Pork Sausage & Leek Hotpot) image

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.

Provided by Baby Kato

Categories     Swiss

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
  • Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
  • Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
  • Now remove the lid and boil off some of the liquid.
  • To serve, arrange the vegetables on a warm platter and top with the sausages.

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