Best 2 Papet Vaudois Pork Sausage Leek Hotpot Recipes
Embark on a culinary journey to Switzerland with Papet Vaudois, a delectable hotpot that harmonizes the rich flavors of pork sausage, leeks, and potatoes. Indulge in this hearty and comforting dish that is both simple to prepare and bursting with savory goodness. Our collection of Papet Vaudois recipes offers a range of variations to suit your taste preferences, from the classic version to one that incorporates flavorful bacon and apples. Whether you prefer a traditional or a contemporary twist, these recipes will guide you in crafting a satisfying and authentic Papet Vaudois experience.
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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 - (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 for Making Papet Vaudois
- Use high-quality ingredients. The better the ingredients, the better the dish will taste.
- Don't overcook the sausage. Overcooked sausage will be tough and dry. Cook it just until it is cooked through.
- Use a variety of leeks. Using different types of leeks will add flavor and texture to the dish.
- Add a splash of white wine. White wine will help to brighten the flavors of the dish.
- Serve with a crusty bread. Crusty bread is the perfect way to soak up the delicious sauce.
Conclusion
Papet vaudois is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it mild or spicy, there is a papet vaudois recipe out there for you. So next time you are looking for a comforting and delicious meal, give papet vaudois a try. You won't be disappointed.
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