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.
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Scarlet Triminio
[email protected]This was a great way to use up some leftover sausage. It was easy to make and very flavorful.
Hafidh Rashid
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add some chopped carrots and celery to the pot for extra flavor.
Abdelrahman Tamer
[email protected]This is a great recipe for a cold winter day. The creamy broth and hearty sausage are so comforting and filling.
bob of bob
[email protected]This was a bit too salty for my taste. I think I'll use less salt next time.
Mieta Hael
[email protected]I'm not a big fan of leeks, but I loved this recipe. The sausage and potatoes were so flavorful, and the creamy broth was to die for. I'll definitely be making this again.
Nafiso Saciid
[email protected]This is a great recipe for a weeknight meal. It's easy to make and comes together quickly. Plus, it's delicious and hearty.
MD RATON MIA
[email protected]I loved this recipe! The sausage and leeks were cooked to perfection, and the creamy broth was so flavorful. I served it with a side of roasted potatoes and it was a delicious meal.
JELISHA SMITH
[email protected]This was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Nadeem Jutt
[email protected]I'm always looking for new ways to cook sausage, and this recipe was a great find. The sausage and leeks are a great combination, and the creamy broth is so flavorful. I also appreciated how easy it was to make.
Rima Thapa
[email protected]This is one of my favorite comfort food recipes. It's so easy to make and always turns out delicious. I love the combination of flavors and textures.
Viktor Iyke
[email protected]I made this for a potluck and it was a big hit. Everyone loved the creamy broth and the crispy shallots on top. I'll definitely be making it again.
Emmanuel College
[email protected]I followed the recipe exactly and my Papet Vaudois turned out perfectly. The sausage was cooked through but still juicy, the leeks were tender, and the potatoes were creamy. I served it with a side of crusty bread and it was a delicious meal.
Mariah Frederick
[email protected]This was a bit too heavy for my taste. The sausage was a bit greasy, and the broth was a bit too thick. I think I'll try a lighter version next time.
Ami Nau
[email protected]I'm not a huge fan of pork sausage, but I tried this recipe anyway and was pleasantly surprised. The sausage flavor is subtle, and the leeks and potatoes really shine through. I also appreciated how easy it was to make.
Shaun Pontious
[email protected]Just made this for dinner and it was a hit! The sausage and leeks are a great combo, and the creamy broth is so flavorful. Will definitely be making this again.
Iloveyou Kundu
[email protected]I've never had Papet Vaudois before, but it's definitely going into my regular rotation now. It's easy to make, hearty and satisfying, and packed with flavor. My family loved it!
Vayshnavi Shreya
[email protected]This Papet Vaudois was an absolute delight! The combination of pork sausage, leeks, and potatoes in a creamy broth was pure comfort food. I especially loved the crispy fried shallots on top - they added a wonderful textural element to the dish.