Papet Vaudois Food

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

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.

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.

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.