Authentic Papet Vaudois Food

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.

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.

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Steps:

• Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
• Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
• While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
• Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
• Serve with the parsley sprinkled on top.