Papet Vaudois Pork Sausage Leek Hotpot
Discover the comforting flavors of Swiss cuisine with this Papet Vaudois Pork Sausage Leek Hotpot, a hearty one-pot dish hailing from the Vaud region. This rustic recipe combines the delicate sweetness of leeks, the creamy texture of waxy potatoes, and the rich, smoky flavor of Vaudois pork sausages (or your favorite high-quality smoked variety) for a meal that's both satisfying and simple to prepare. Simmered in a fragrant base of dry white wine, chicken stock, and a touch of heavy cream, this dish creates a velvety, flavorful broth that’s perfect for soaking up with crusty bread. Garnished with fresh parsley, this Swiss comfort food delivers warmth and nostalgia in every bite. Ideal for cozy dinners or gatherings, this elegant yet easy recipe pairs beautifully with a glass of white wine for an authentic European dining experience.
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Recipe Information
Ingredients
- 4 pieces Vaudois pork sausages (or other high-quality smoked pork sausage)
- 500 grams Leeks
- 500 grams Waxy potatoes (e.g., Yukon Gold)
- 30 grams Unsalted butter
- 200 milliliters Dry white wine
- 500 milliliters Chicken stock
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground white pepper
- 1 teaspoon Salt (optional, to taste)
- 100 milliliters Heavy cream
- 15 grams Fresh parsley, chopped (for garnish)
Instructions
Trim and clean the leeks. Slice them into 1 cm (1/2 inch) rounds and set them aside.
Peel the potatoes and cut them into bite-sized chunks, approximately 2-3 cm.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.
Add the sliced leeks to the pot. Cook for 5-7 minutes, stirring occasionally, until they soften and start to release their moisture.
Pour in the white wine and increase the heat to medium-high. Allow the wine to simmer for 3-4 minutes to reduce slightly.
Add the potatoes to the pot, followed by the chicken stock. Stir gently to combine.
Season with ground white pepper and salt, adjusting to taste.
Nestle the pork sausages on top of the leek and potato mixture. Reduce the heat to low, cover the pot with a lid, and let everything simmer gently for 40-45 minutes. Check occasionally to ensure the liquid covers the ingredients, adding a splash of water or stock if necessary.
Once the potatoes are tender and the sausages are cooked through, remove the sausages and set them aside on a plate.
Add the heavy cream to the pot and stir it into the leek and potato mixture. Simmer uncovered for 3-5 minutes to thicken slightly.
Slice the sausages into rounds or leave them whole for serving. Return them to the pot to warm through.
Serve the Papet Vaudois hot, garnished with fresh parsley. Pair with crusty bread and a glass of white wine for an authentic experience.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 26.9 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4232 mg | 90% | |
*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.
