Leek Stewpot with Sausages Swiss Papet Vaudois
Dive into the heart of Swiss culinary tradition with this comforting Leek Stewpot with Sausages, also known as Papet Vaudois. This rustic, one-pot dish features tender leeks and creamy potatoes simmered in a rich combination of white wine, stock, and heavy cream, creating a velvety base that perfectly complements the smoky, flavorful Vaudois sausages. A touch of flour helps thicken the stew, while unsalted butter elevates the leeks' natural sweetness. Simmered to perfection, this hearty Swiss classic is the ultimate cold-weather meal, served hot and accompanied by crusty bread or a crisp side salad. Ideal for cozy family dinners, this recipe is a celebration of simple ingredients and time-honored techniques that bring the comforting flavors of Switzerland to your table.
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Recipe Information
Ingredients
- 4 stalks (medium-sized) Leeks
- 600 grams Yellow potatoes
- 2 Vaudois sausage (or smoked sausage)
- 30 grams Unsalted butter
- 100 milliliters Dry white wine
- 400 milliliters Chicken or vegetable stock
- 100 milliliters Heavy cream
- 1 tablespoon All-purpose flour
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
Instructions
Wash the leeks thoroughly to remove any dirt between the layers, then slice them into 1 cm rounds.
Peel the potatoes and cut them into bite-sized cubes, approximately 2 cm each.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes until softened and fragrant, but not browned.
Sprinkle the flour over the leeks and stir well to create a light roux. Cook for an additional 1-2 minutes.
Pour in the white wine and cook for 2 minutes, allowing the alcohol to evaporate slightly.
Add the chicken or vegetable stock to the pot and stir. Bring to a gentle simmer.
Add the cubed potatoes to the pot, season with salt and black pepper, and stir. Cover the pot and simmer gently for 20-25 minutes, or until the potatoes are tender.
In a separate pan, lightly prick the Vaudois sausages with a fork to prevent them from bursting during cooking. Add the sausages to the leek and potato mixture, resting them on top, and cover the pot again. Simmer for another 15-20 minutes until the sausages are thoroughly cooked.
Remove the sausages and set them aside. Stir the cream into the leek and potato stew. Adjust the seasoning with additional salt and pepper if needed.
Slice the sausages into thick rounds and return them to the pot, or serve them whole on top of the stewed leeks and potatoes.
Serve hot, preferably with crusty bread or a side of salad for a complete meal. Enjoy this comforting Swiss classic!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
