Papet Vaudois Pork Sausage Leek Hotpot Recipes

AUTHENTIC PAPET VAUDOIS

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/ VAUD SAUSAGES

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

SAUSAGE HOTPOT

Steps:

• Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice.
• Reduce heat to medium. Add remaining oil, onions and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil.
• Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve.
• To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.

PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)

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.