Papet Vaudois
A cozy Vaudois dish of tender leeks, potatoes and juicy cabbage sausages, braised in white wine and stock.
Ingredients
- sausages with cabbage2 pcs
- water1000 ml
- onion2 pcs
- butter30 g
- leek1000 g
- dry white wine250 ml
- beef broth250 ml
- potato500 g
- cream100 ml
- white wine vinegar15 ml
- salt1 to taste
- ground black pepper1 to taste
- nutmeg1 to taste
- toothpicks4 pcs
Instructions
Prick the cabbage sausages in 1–2 places with a toothpick, place them in a pot, cover with water and simmer at a gentle boil for 30–40 minutes. Remove the sausages and reserve 250 ml of the cooking liquid.
Finely chop the onion. Melt the butter in a large pot, add the onion and sauté for 3–4 minutes until soft.
Add the leeks, cut into pieces about 3 cm wide, and cook for another 5 minutes, stirring.
Pour in the white wine and beef stock, cover with a lid and braise for 15 minutes.
Add the peeled potatoes, cut into large cubes, and cook covered for another 20 minutes or so, until the potatoes are tender.
Stir in the cream and white wine vinegar, season with salt, black pepper and nutmeg, and warm through for 2 minutes without letting it boil hard.
Cut the sausages into diagonal slices, spoon the vegetables onto warmed plates, top with the sausages and serve immediately.
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