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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asif Magsi Official
[email protected]I can't wait to try this recipe. It looks delicious!
Mahmoud Elsaid
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up.
Christopher Savage
[email protected]I'm not a big fan of pork sausage, but I really enjoyed this dish. The flavors were well-balanced and the sausage wasn't too greasy.
MUHAMMAD IMRAN Muhammad Imran
[email protected]This is the best papet vaudois recipe I've ever tried. It's so easy to make and it always turns out perfect.
Clinton BrunoSr
[email protected]I didn't have any leeks, so I used onions instead. It worked out fine.
Neema Dolmaa
[email protected]I found the recipe to be a bit confusing. I'm not sure I did it right, but the dish still turned out okay.
rusty grove
[email protected]The papet vaudois was a bit too salty for my taste, but it was still a good dish.
Rk Rabbi Khan
[email protected]I'm definitely going to make this dish again. It's a keeper!
Sarmin Siddike
[email protected]I served the papet vaudois with a side of applesauce and it was perfect.
Abir Hossin
[email protected]I'm not a big fan of leeks, but I loved them in this dish. They added a nice sweetness and depth of flavor.
harun ribato
[email protected]I love papet vaudois! It's one of my favorite Swiss dishes. This recipe is a great way to make it at home.
Lujja julius
[email protected]This recipe was easy to follow and the results were amazing. The papet vaudois was creamy and flavorful, with just the right amount of saltiness from the sausage.
yami
[email protected]I couldn't find pork sausage, so I used ground pork instead. It turned out great! The dish was still very flavorful and hearty.
Maijo Maijo
[email protected]This papet vaudois was an absolute delight! The flavors of the pork sausage, leeks, and potatoes came together perfectly. It was incredibly comforting and satisfying, and the perfect dish for a cold winter night.