Papet vaudois

Papet vaudois and cabbage sausage

This delicious and easy recipe is a seasonal dish enjoyed either at a restaurant or at home, when the weather gets colder. This potato and leek mash is always accompanied by an PGI cabbage sausage, which is split after cooking to enjoy its tasty meat to the full.

Recipe adapted from

Ingredients (serves 4)
1 kg leeks
600 g potatoes
2 small onions
1 tbsp oil or cooking butter
2 dl white Vaudois wine
1 dl broth
2 dl milk
Salt, pepper, nutmeg
Depending on size, 2 to 4 IPG cabbage sausages (approximately 250 g per person)

Wash and cut the leeks into sections of 4 cm.
Chop the onions, brown them in a drip pan with 1 tablespoon of butter or fat and then add the leeks.
Season with salt and pepper, add the wine and the broth, cover and cook for 10 min.
Half-way through this cooking time, add the diced potatoes.
Add the sausages and simmer for 15 to 20 minutes.
During this time, use the rest of the butter and some flour to make a white roux in a small saucepan, add the milk and 3 dl of the papet broth.
Adjust the seasoning with salt, pepper and nutmeg. Simmer for 10 minutes and add to the papet.
Place the vegetables in a heated service dish.
Rinse the sausages, prick their surface to remove the grease.
Arrange the sausages in pieces or in a loop on the vegetables.

Chef’s tips
Add a little cream to the potatoes at the end of the cooking process to make the papet a little creamier.
The sausages can obviously be cooked separately for 35 to 40 minutes in water at a temperature of 75°.