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.
Trim, wash and slice the leeks in 4cm (1inch) long slices.
fry slightly the onions in the butter, add the leek, season with pepper and salt
Add the white wine and the stock and simmer for about 10 minutes more or until barely cooked
add the diced potatoes and continue cooking for additional 10 minutes
Prick the sausage with a fork and sit it on top of the vegetables. Cover and simmer for about 20 minutes
Take out the out the sausage and stir the cream into the vegetable and cook for 1-2 minutes
Slice the sausage and place them on top of the vegetables, serve the dish
I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.
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