Saucissons Vaudois Recipes

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.

PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)

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/ 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