Best 5 Papet Vaudois Vaud Sausages Recipes
In the realm of Swiss cuisine, Papet Vaudois stands out as a delectable dish that embodies the essence of comfort food. Originating from the canton of Vaud, this hearty and flavorful dish is a testament to the region's rich culinary heritage. Papet Vaudois is a sumptuous casserole that brings together tender leeks, succulent pork sausages, and creamy potatoes, all enveloped in a velvety sauce. The dish is traditionally prepared in a cast iron pot, infusing it with a rustic charm and an enticing aroma that fills the kitchen.
This article presents a collection of carefully curated Papet Vaudois recipes, each offering a unique interpretation of this classic Swiss dish. From the traditional recipe that stays true to its roots to variations that incorporate modern twists and flavors, there's a Papet Vaudois recipe for every palate. Whether you prefer your Papet Vaudois with a generous helping of melted cheese or a touch of white wine, the recipes in this article provide step-by-step instructions and helpful tips to ensure a successful culinary experience.
So, gather your ingredients, prepare your cast iron pot, and embark on a culinary journey to the heart of Switzerland. Let the savory aromas of Papet Vaudois fill your home as you create a dish that is both comforting and memorable.
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
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
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.
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.
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.
Tips:
- For the perfect Papet Vaudois, use high-quality ingredients. Choose fresh, plump leeks and potatoes, and use a good quality sausage. You can use any type of sausage you like, but a traditional Vaudois sausage is a good choice.
- You can find Papet Vaudois sausage in most major supermarkets. However, if you can't find it, you can use a different type of sausage. Just make sure that it is a good quality sausage that is not too greasy.
- To make sure that the potatoes are cooked through, pierce them with a fork before adding them to the pot. This will help them to cook evenly.
- Don't overcook the leeks. They should be cooked until they are tender, but not mushy.
- Serve Papet Vaudois with a side of applesauce or sauerkraut. This will help to balance out the richness of the dish.
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 made with ingredients that you can find at most major supermarkets. So next time you are looking for a new and exciting dish to try, give Papet Vaudois a try.
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