The papet simmers gently while you serve your aperitif and starter.
A papet is never overcooked. Simmering over low heat, it waits quietly for your guests.
Duration: approx. 60 mins
Difficulty: Simple
Quantity: Recipe for 4 people
Ingredients :
- 1 tablespoon of butter
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 kg of leeks, divided lengthwise, into pieces of approx. 4cm wide
- 2 dl of vegetable broth
- 1 dl of Vaudois white wine
- 500 g firm-fleshed potatoes, diced approx. 3cm
- 0.5 tsp salt
- Mill pepper
- 1 Vaudois sausage (approx. 300g)
- 1 cabbage sausage (approx. 300g)
Recipe :
- Heat the butter. Brown the onion, garlic and leek for approx. 3 minutes.
- Add the broth and white wine, add the potatoes, bring to the boil, reduce the heat, add salt and pepper.
- Place the sausage and sausage on the vegetables, let simmer gently for approx. 45 mins covered. At the end of cooking, remove the lid if necessary and let reduce a little.
Presentation :
Place the vegetables on a hot dish, arrange sausage and sausage on top. The Vaudois sausage is cut into slices, while the cabbage sausage is cut into large pieces (in two or four). To enjoy the cabbage sausage, you must make a cut along the length of the sausage and remove the flesh using a knife, scraping it off.
Variants :
Replace the Vaudois sausage and cabbage sausage with another sausage from the Pays de Vaud, Neuchâtel or Fribourg.
