Papet Vaudois Vaud Sausages Recipes
AUTHENTIC PAPET VAUDOIS
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
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)
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
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.
PAPET VAUDOIS
Categories Potato Casserole/Gratin
Number Of Ingredients 11
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.
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PAPET VAUDOIS/ VAUD SAUSAGES WITH LEEKS, CREAM AND …
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4.9/5 (7)Category EntreeCuisine SwissTotal Time 50 mins
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4.9/5 (7)Category EntreeCuisine SwissTotal Time 50 mins
- Trim, wash and slice the leeks, then soften them with the onion in the oil. Season lightly. Add the wine and stock and simmer for about 10 minutes
- Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked
- Prick the sausage with a fork and sit it on top of the vegetables. Cover and simmer for about 20 minutes
PAPET VAUDOIS - HELVETIC KITCHEN
2016-03-03 200 ml water. 100 ml white wine. salt and pepper. Saucisson Vaudois, Saucisse aux Choux Vaudois, or other sausage (s) of your choosing. Melt the butter in a deep and wide frying pan with a lid. Add the leeks and cook over medium heat for about five minutes, until softened. Add the potatoes, water, and wine and increase the heat to bring to a boil.
From helvetickitchen.com
Estimated Reading Time 3 mins
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LE PAPET VAUDOIS RECIPE - COOKING INDEX
Recipe Instructions. 1. Saute the onion in your favorite liquid. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes.
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"Papa, vodoi" (Le Papet Vaudois) 0.6k-120 минут 2 порции "Papa, vodoi" (Le Papet Vaudois) is a traditional Swiss dish from the French part of the country (Canton of Vaud). Is a delicious combination of the most simple products. * If the recipe remove sausage component, we get the idea stunning garnish to any dish of meat, fish or ...
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PAPET VAUDOIS/ VAUD SAUSAGES WITH LEEKS, CREAM AND POTATOES
Jan 19, 2015 - Learn how to make this easy yet traditional and comforting fine Swiss dish Papet Vaudois at your very own kitchen.
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PAPET VAUDOIS | CHEF WARS WIKI | FANDOM
A specialty of the Canton of Vaud, leeks and potatoes forma filling base for the fluffy sausage to rest on. A specialty of the Canton of Vaud, leeks and potatoes forma filling base for the fluffy sausage to rest on. Chef Wars Wiki. Explore. Main Page; Discuss; All Pages; Community; Interactive Maps; Recent Blog Posts; Wiki Content. Recently Changed Pages. German Cities …
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PAPET VAUDOIS RECIPE | SWISS SAUSAGE WITH LEEK AND POTATO
2021-02-25 How to Make Papet Vaudois? Wash the leeks and cut them into thin strips. Add oil to the pan, then sauté the onion and leeks for a few minutes. Add salt and pepper. Add wine and boil for 10 minutes. Peel the potatoes, cut into cubes and throw them into the pan. Cook for another 10 minutes. Add sausage on top and cover without mixing.
From melisfontana.com
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PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT) RECIPE - TEXTCOOK
Leek Stewpot With Sausages (Swiss Papet Vaudois) 2 garlic cloves, chopped; 500 g pork sausage, whole (flavoursome and thick, see suggestion below) 1 kg leek, cleaned and chopped into 1-inch sections (2.2 lbs) 1 onion, medium, sliced; 500 g potatoes, cut into chunks (about 18 ounces) 1/2 teaspoon salt (to taste) butter (for frying, can use oil, but butter is traditional) 100 …
From textcook.com
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ASTRAY RECIPES: LE PAPET VAUDOIS
1. Saute the onion in your favorite liquid. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes. Then add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes.
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PAPET VAUDOIS | TRADITIONAL VEGETABLE DISH FROM CANTON …
Deeply rooted in the canton of Vaud as one of its signature dishes, papet Vaudois is a delicious hotpot of leeks and potatoes which are cooked together for hours until they reach the consistency of a papette, meaning mash.. This hearty vegetable side is sometimes flavored with cream, white wine, or vinegar, and it is traditionally served as a bed for the famous smoked pork sausage …
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"Le Papet Vaudois is a traditional Swiss dish from the French part of the country (canton of Vaudois). It's a mouthwatering combination of the simplest products. * If you take the sausage out of the recipe, you get the idea of a great side dish for any meat, fish or …
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PAPET VAUDOIS/VAUD SAUSAGES WITH LEEKS, CREAM & POTATOES, …
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 …
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ENGLISH FORUM SWITZERLAND - 'PAPET VAUDOIS' RECEIPE
2012-01-03 Papet vaudois for 8 people • 1.2 kg leeks • onions • 700 g potatoes • 250 à 300 g cabbage sausage • 50 g butter • 30 cl white wine • water • 10 cl cream • white wine vinegar • salt, pepper Preparing the « Papet vaudois » Wash the leeks, drain and cut into 2 to 3 cm pieces. Peel the onions and slice thinly lengthwise.
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Recipes From The French Part of Switzerland. Papet vaudois: the Canton of Vaud is home to this filling dish of leeks and potatoes (hence the name vaudois). It is usually served with Saucisse au chou (cabbage sausage). Carac: A Swiss pastry made of chocolate. Fondue: This is probably the most famous Swiss menu. Fondue is made out of melted ...
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PAPET VAUDOIS – LEEK, POTATOES AND SAUSAGE IN HARMONY.
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Salt, pepper, nutmeg Depending on size, 2 to 4 IPG cabbage sausages (approximately 250 g per person) Directions Wash and cut the leeks into sections of 4 cm. Chop the onions, brown them in a drip pan with 1 tablespoon of butter or fat and then add the leeks. Season with salt and pepper, add the wine and the broth, cover and cook for 10 min.
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Papet Vaudois. Legend has it that the Saucisse aux Choux Vaudois originated in 879 when German Emperor Charles the Fat visited the old Roman settlement of Orbe, today a small town in the canton of Vaud. Charles and his lackeys extended their stay, putting pressure on the supply of meat in the town. To make the meat last longer, the townspeople ...
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PAPET VAUDOIS | SWITZERLAND TOURISM
If one had to choose the Vaudois dish, it would be the Papet vaudois. Papet means as much as mash - for traditionally, this delicious hotpot made from leek and potatoes has to be cooked long enough to create a thickened base upon which the fat Saucisson vaudois, a sausage stuffed with fluffy meat, may settle comfortably on top. Partner.
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Le Papet Vaudois recipe: Try this Le Papet Vaudois recipe, or contribute your own. Add your review, photo or comments for Le Papet Vaudois. American Side Dish Side Dish - Other
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Aug 10, 2016 - Learn how to make this easy yet traditional and comforting fine Swiss dish Papet Vaudois at your very own kitchen.
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2021-10-04 Preparation: Trim, wash, and slice the leeks, then soften them with the onion in butter. Season lightly. Add the wine and stock and simmer for about 10 minutes. Peel and dice the potatoes, add them, and simmer for about 10 more minutes or until barely cooked. Prick the sausage with a fork and place it on top of the vegetables.
From chefspencil.com
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TRADITIONAL VAUDOIS RESTAURANTS AND SPECIALTIES
It must be said: Papet is best enjoyed in the cold season. Although “Papet Day” is held on January 24, gourmets enjoy this dish from autumn to spring. Gratin Vaudois is another recipe that’s ideal for a Sunday. It combines Saucisson Vaudois IGP with a specialty cheese called L’Etivaz AOP (PDO = protected designation of origin).
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A FRENCH GIRL CUISINEPAPET VAUDOIS AND CABBAGE SAUSAGE RECIPE
2019-05-12 Papet Vaudois and cabbage sausage recipe. 12 May 2019 · Natacha Leave a Comment Seroquel sans ordonnance. Pharmacie en ligne France. Jump to Recipe Print Recipe. 0 (0) It has been a long time that I am living here (Lausanne, canton of Vaud in Switzerland) and I thought it was the time to make this recipe. I got some inspiration from Virginie’s recipe. And …
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SAUCISSON VAUDAIS | LOCAL SAUSAGE/SALAMI FROM CANTON OF VAUD
Saucisson vaudois is a traditional Swiss sausage originating from the canton of Vaud. There are several kinds of this sausage, but it's usually made from pork, lard, spices, salt, and sugar. It is typically dried and smoked. Its origins date back to the Middle Ages, when people found out that smoked meat keeps its flavors for longer periods of ...
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2019-01-24 Papet Vaudois has also been recognized as a Tradition vivante (living tradition) by the canton of Vaud. If you want to try making Papet Vaudois at home, here is an easy recipe from Betty Bossi. The potatoes and leeks take on the flavor of the sausage during the cooking process, resulting in a very hearty and filling dish.
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PAPET VAUDOIS | MAIN DISH | DISCOVER SECRET RECIPES
2012-03-30 Preparation time: 20 minutes Cooking time: 1 hour 20 minutes Difficulty: ** Serves 4 1.5 kg/3’/4 Ib whole leeks 1 onion 100 g/’/2 cup lard 300 ml/1’/4 cups beef stock 300 m1!1’/4 cups white wine salt pepper 2 fresh smoked pork and cabbage or pork and liver sausages 800 g/13/4 Ib potatoes 300 ml/1’/4 cups liquid creme fralche or heavy cream 1 dash vinegar In the Vaud…
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'PAPET VAUDOIS' RECEIPE - ENGLISH FORUM SWITZERLAND
2012-01-03 Preparing the « Papet vaudois ». Wash the leeks, drain and cut into 2 to 3 cm pieces. Peel the onions and slice thinly lengthwise. In a casserole, sauté the leeks and onions in butter, add the wine, salt and pepper , simmer for 20 mins. If necessary add a …
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RECIPE: LE PAPET VAUDOIS
Le Papet Vaudois Yield: 4 Servings Categories: Fat-Free 1 Onion, chopped fine 1 3/4 lb Leeks, in 1"*pieces 18 oz Potatoes, diced 7/8 c Dry white wine 7/8 c Vegetable broth 1/2 c Evaporated skim milk Salt, pepper, nutmeg 1. Saute the onion in your favorite liquid. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes. Then add the potatoes, …
From mealsteps.com
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Papet vaudois is a Swiss dish from the Vaud region. The meal features a pork sausage served with leek and potatoes in a creamy sauce. Papet vaudois is a Swiss dish from the Vaud region. The meal features a pork sausage served with leek and potatoes in a creamy sauce. food. THE. All Posts; ANA'S RECIPE; WORLD CUISINE; TRAVEL BLOG; Rechercher. …
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PAPET VAUDOIS - BIGOVEN
30 g Butter 30 g Flour Wine and water Servings INSTRUCTIONS 1 In a pan cook the onions in a little butter until soft, not brown. Add the leeks and potatoes. Season with …
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Papet vaudois: the canton of Vaud is home to this filling dish of leeks and potatoes (hence the name vaudois). It is usually served with Saucisse au chou (cabbage sausage). Raclette: Hot cheese scraped over potatoes, served with small gherkins, pickled onions etc. Malakoffs Papet vaudois Dipping a cheese fondue with a long-stemmed fork Recipes from the German part of …
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Nov 8, 2016 - Learn how to make this easy yet traditional and comforting fine Swiss dish Papet Vaudois at your very own kitchen. Nov 8, 2016 - Learn how to make this easy yet traditional and comforting fine Swiss dish Papet Vaudois at your very own kitchen. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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