Papet Vaudois/ Vaud Sausages with Leeks, Cream and Potatoes

Learn how to make this easy yet traditional and comforting fine Swiss dish Papet Vaudois at your very own kitchen.

Papet Vaudois is a very popular dish from the Vaud canton in Switzerland. This is another one of a super easy dish to make and a one-pot too. The creamy leeks and potatoes are served with the Vaud smoked pork (and beef) sausage. This is actually also a highly-recommended winter dish from A Taste Of Switzerland cookbook by Sue Style. If you can’t find the Vaud sausage, you can substitute with any large, smoked boiling sausage (uncooked).

Papet Vaudois/ Vaud Sausages with Leeks, Cream and Potatoes

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4 servings

4.9 from 10 reviews

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Ingredients

  

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• 500 g leeks about 1 lb 2 oz
• 1 large onion chopped
• 1 Tbsp cooking oil
• 6 Tbsp white wine
• 6 Tbsp chicken stock
• 2 large potatoes diced
• 1 Vaud sausage saucisson vaudois- about 300 g/10 oz
• 3-4 Tbsp heavy cream
• Salt and Pepper to taste

Instructions

 

• Trim, wash and slice the leeks. Preheat a large pan or skillet, then add cooking oil. Add the onion and leeks and cook until they are wilted, about 5 minutes or so. Season lightly. Add the wine and stock and simmer for about 10 minutes
• Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked
• Prick the sausage with a fork and sit it on top of the vegetables. Cover and simmer for about 20 minutes
• Lift out the sausage. Stir the cream into the vegetables. Slice the sausage and put them back into the pot and serve

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