PAPET VAUDOIS/ VAUD SAUSAGES
Adapted from a European cooking website.
Provided by Jean Ray
Categories Casseroles
Time 1h
Number Of Ingredients 10
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
Categories Potato Casserole/Gratin
Number Of Ingredients 11
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.
AUTHENTIC PAPET VAUDOIS
I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.
Provided by Belgicook
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
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)
This recipe comes from a swiss web site and has been posted here for play in ZWT - 7 World Tour - Switzerland. The swiss typically use Vaudoise Sauscisson (a coarse, cold-smoked sausage with a hearty taste, made exclusively from pork) The Fribourg Saucisson (prepared exclusively with pork and is smoked twice) The Boutefas is another smoked pork pork sausage (this may weigh up to 3 kg) The Sauciesse Aux Choux (made from pork and white cabbage) The Sauciesse au Foie ( pork, pork liver) The Neuchatel Saucisson (is a refined mild sausage and is made exclusively from fine pork) For our purposes I would suggest using pork sausage and smoked pork sausages.
Provided by Baby Kato
Categories Swiss
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)
This recipe came from a Swiss web site and was posted for play in ZWT7 - Switzerland. For our purposes I would suggest using pork sausage and smoked pork sausage. The Swiss typically use: Vaudoise Sauscisson - coarse, cold-smoked sausage with a hearty taste, made exclusively from pork Fribourg Saucisson - prepared...
Provided by Baby Kato
Categories Pork
Time 1h
Number Of Ingredients 11
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.
More about "papet vaudois vaud sausages recipes"
PAPET VAUDOIS/ VAUD SAUSAGES WITH LEEKS, CREAM AND …
Web Dec 21, 2011 2 large potatoes 1 Vaud sausage saucisson vaudois- about 300 g/10 oz 3-4 Tbsp heavy cream Salt and Pepper to taste Instructions …
From whattocooktoday.com
4.9/5 (8)Category EntreeCuisine SwissTotal Time 50 mins
From whattocooktoday.com
4.9/5 (8)Category EntreeCuisine SwissTotal Time 50 mins
- 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
- 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
See details
PAPET VAUDOIS AND CABBAGE SAUSAGE RECIPE - A FRENCH …
Web May 12, 2019 Papet Vaudois and cabbage sausage recipe Print RecipePin Recipe Prep Time 20mins Cook Time 45mins Total Time 1hr5mins Servings 4peoples Ingredients 4 cabbage sausages 1 kg leek …
From frenchgirlcuisine.com
From frenchgirlcuisine.com
See details
PAPET VAUDOIS | TRADITIONAL VEGETABLE DISH FROM CANTON …
Web Vegetable Dish Side Dish Papet Vaudois Deeply rooted in the canton of Vaud as one of its signature dishes, papet Vaudois is a delicious hotpot of leeks and potatoes which are cooked together for hours until they reach …
From tasteatlas.com
From tasteatlas.com
See details
PâTé VAUDOIS - CHEF'S PENCIL
Web Oct 11, 2021 To cook, preheat your oven to 200 ° C, brush the top of the pâtés with egg yolk and a drop of milk, and bake for 35 to 40 minutes; the pâtés should be golden …
From chefspencil.com
From chefspencil.com
See details
PAPET VAUDOIS | SWITZERLAND TOURISM
Web 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 …
From myswitzerland.com
From myswitzerland.com
See details
PAPET VAUDOIS – LEEK, POTATOES AND SAUSAGE IN HARMONY.
Web Mar 10, 2022 1dl beef stock 600gr potatoes 1 Vaud sausage saucisson vaudois- about 300 g/10 oz 3-4 Tbsp heavy cream Salt and Pepper to taste Step by step method Trim, …
From cookinary.com
From cookinary.com
See details
RECIPE: LE PAPET VAUDOIS STEP BY STEP WITH PICTURES | HANDY.RECIPES
Web How to cook "papet vaudois" (le papet vaudois) step by step with photos. Before you start the main course of cooking, simmer the sausage on medium heat, as it needs to be …
From handy.recipes
From handy.recipes
See details
PAPET VAUDOIS - CHEF'S PENCIL
Web Oct 4, 2021 Preparation: Trim, wash, and slice the leeks, then soften them with the onion in butter. Season lightly. Add the wine and stock and simmer for about 10 minutes. Peel …
From chefspencil.com
From chefspencil.com
See details
AUTHENTIC PAPET VAUDOIS RECIPE
Web Ingredients 6 large potatoes, peeled and cut into cubes 3 leeks, including green parts, cut into two inch long strips 4 vaud sausages (smoked pork, beef or veal sausages) 30 g …
From recipenode.com
From recipenode.com
See details
PAPET VAUDOIS VAUD SAUSAGES RECIPES
Web 2012-01-03 Papet vaudois for 8 people • 1.2 kg leeks • onions • 700 g potatoes • 250 à 300 g cabbage sausage • 50 g butter • 30 cl white wine • water • 10 cl cream • white wine …
From tfrecipes.com
From tfrecipes.com
See details
PAPET VAUDOIS/VAUD SAUSAGES WITH LEEKS, CREAM & POTATOES, …
Web 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 …
From recipezazz.com
From recipezazz.com
See details
PAPET VAUDOIS/VAUD SAUSAGES WITH LEEKS, CREAM & POTATOES, SWISS
Web Papet Vaudois/Vaud Sausages With Leeks, Cream & Potatoes, Swiss Recipe - Recipezazz.com Papet Vaudois is a very popular dish from the Vaud canton in …
From recipezazz.com
From recipezazz.com
See details
ASTRAY RECIPES: PAPET VAUDOIS
Web Add the wine, cover and simmer for 25 minutes until the potatoes are lightly cooked, drain and simmer until the sauce thickens, add the cream and mix with the drained potatoes …
From astray.com
From astray.com
See details
PAPET VAUDOIS - HELVETIC KITCHEN
Web Mar 3, 2016 Melt the butter in a deep and wide frying pan with a lid. Add the leeks and cook over medium heat for about five minutes, until softened. Add the potatoes, water, …
From helvetickitchen.com
From helvetickitchen.com
See details
PAPET VAUDOIS RECIPE | SWISS SAUSAGE WITH LEEK AND …
Web Feb 25, 2021 Ingredients for Papet Vaudois Recipe 1 kilo of leeks 500 grams of potatoes 1 smoked sausage 1 medium onion 1 tablespoon of olive oil or butter 6 tablespoons of …
From melisfontana.com
From melisfontana.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love