Best 4 Leek Stewpot With Sausages Swiss Papet Vaudois Recipes
Indulge in the tantalizing flavors of Leek Stewpot with Sausages and Swiss Papet Vaudois, a delectable Swiss dish that combines the hearty goodness of leeks, succulent sausages, and a creamy steamed potato dish known as Papet Vaudois. This savory stew is a perfect embodiment of Swiss culinary tradition, offering a delightful balance of flavors and textures.
Our culinary journey begins with the Leek Stewpot with Sausages, a comforting and rustic dish that showcases the delicate sweetness of leeks, perfectly complemented by the savory flavors of sausages. The stew is simmered in a flavorful broth, infusing every bite with a symphony of herbs and spices.
Accompanying the stew is the Swiss Papet Vaudois, a unique and delectable potato dish that adds a creamy and velvety texture to the meal. Steamed to perfection, the potatoes are tossed in a rich mixture of cream, butter, and cheese, resulting in a side dish that is both indulgent and satisfying.
Together, the Leek Stewpot with Sausages and Swiss Papet Vaudois create a culinary experience that is both hearty and refined. Whether you're seeking a cozy dinner option for a chilly evening or a special dish to impress your guests, this Swiss classic is sure to delight and satisfy your taste buds.
PAPET VAUDOIS/ VAUD SAUSAGES
Adapted from a European cooking website.
Provided by Jean Ray
Categories Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. 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
- 2. Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked
- 3. Prick the sausage and sit it on top of the vegetables. Cover and simmer for about 20 minutes
- 4. Lift out the sausage. Stir the cream into the vegetables. Slice the sausage and replace
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.
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 came from a Swiss web site and was posted for play in ZWT7 - Switzerland. For our purposes I would suggest using pork sausage and smoked pork sausage. The Swiss typically use: Vaudoise Sauscisson - coarse, cold-smoked sausage with a hearty taste, made exclusively from pork Fribourg Saucisson - prepared...
Provided by Baby Kato
Categories Pork
Time 1h
Number Of Ingredients 11
Steps:
- 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.
Tips:
- To clean the leeks properly, remove the outer layer and cut off the dark green tops. Slice them in half lengthwise, then rinse thoroughly under running water to remove any dirt or grit.
- When cooking the leeks, it's important to cook them over low heat for at least 30 minutes. This will help to soften them and bring out their sweetness.
- If you don't have any white wine on hand, you can substitute it with dry vermouth or even water.
- To make the Swiss papet vaudois, be sure to use stale bread. This will help to give the papet a firm texture.
- When cooking the papet, be sure to stir it frequently to prevent it from sticking to the bottom of the pot.
Conclusion:
This leek stewpot with sausages and Swiss papet vaudois is a hearty and flavorful dish that is perfect for a winter meal. The leeks are cooked until soft and sweet, and the sausages add a savory flavor. The papet vaudois is a delicious and unique addition to the stew, and it helps to soak up all of the delicious juices. This dish is sure to be a hit with your family and friends.
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