One of my favorite traditional swiss dishes is Papet Vaudois , which comes from Lake Geneva Region, the canton of Vaud in Switzerland.

Papet means as much as mash – for traditionally, this delicious hotpot made from leek and potatoes has to be cooked long enough to create a thickened base upon which the fat Saucisson vaudois, a sausage stuffed with pork and beef meat, may settle comfortably on top.

Tip: Alternatively, If you can’t get the Vaud sausage, you can use any large uncooked, smoked boiling sausage.