Papet Vaudois – Leek Vegetables With

500 g of potatoes, finely diced

The typical dishes of the Vaudois are very hearty: pork sausages, leeks and potatoes. If you ask a Vaudois what is the typical Vaudois dish besides saucisson, the answer is usually the same: ‘Papet vaudois’, a Vaudois leek with potatoes, served with saucisson, and/or with ‘Saucisse au foie’ and ‘Saucisse au chou’ (sausages with liver, or cabbage, smoked). Rinse leeks, remove root base and leaf tips, cut into 3 cm long pieces. Sauté onions for 5 minutes in half of the butter until soft, without turning color. Add leeks and stir-fry for 2 to 3 min. Season with salt and pepper, add white wine and soup and continue to cook with lid on for 15 min.

Add potatoes, continue cooking for 10 min. Add sausages and let them steep in the leeks for 20 min.

Heat the remaining butter in a second frying pan. Add flour, sauté for 2 to 3 min while stirring, add milk and 3 dl of the leek stock (based on 4 servings). Mix well, season with salt, pepper and freshly grated muscat and make 10 min on low fire.

Pour leek vegetables with sausages into a colander, drain well and collect gravy (you can make soup from it). Mix the vegetables into the milk sauce and simmer with the sausages for another 5 min. If the sauce is too thick, add a little more leek stock.

Remove the sausages and rinse them briefly under hot water. Leek

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