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1
Soften the onion and leeks in butter
5 Mins
Medium heat, about 175°C (350°F)
Melt the 30 g of butter in a wide, heavy pot over medium heat. Add the 100 g of diced onion and the 700 g of leeks and cook for about 5 minutes, stirring, until the leeks soften and turn bright green. Add the 10 g of garlic and cook for 1 minute more.
Do not brown the leeks — they should soften and sweeten, not colour.
Done when: Leeks soft, glossy and bright green, onion translucent.
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2
Add the wine, water and potatoes
25 Mins
Simmering, about 95°C (200°F)
Pour in the 200 ml of white wine and let it bubble for 2 minutes so the alcohol cooks off. Add the 200 ml of water, the 500 g of potatoes, 5 g of salt and a good grind of pepper, then bring it back to a simmer and cook for about 20 minutes.
Let the wine bubble before the potatoes go in — raw wine tastes sharp, cooked wine tastes mellow.
Done when: Liquid simmering gently, potatoes just starting to soften at the edges.
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3
Lay the sausages on top and braise
35 Mins
Low simmer, about 95°C (200°F); sausages to 71°C (160°F) at the centre
Lay the 4 smoked pork sausages on top of the vegetables, cover the pot with a lid and cook on the lowest heat for 30–35 minutes, turning the sausages once halfway through. The sausages cook in the steam while their juices drip into the leeks and potatoes.
Keep the heat low and the lid on — a hard boil breaks the potatoes to mush and can split the sausage skins.
Done when: Potatoes tender enough to crush with a spoon, leeks completely soft, sausages firm and 71°C (160°F) at the centre.
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4
Rest and check the seasoning
10 Mins
Resting, about 80°C (175°F)
Lift the lid, take the sausages out and set them aside. Stir the papet gently, taste, and add salt or pepper if it needs it — the sausages are salty, so taste before you add more salt. If the papet is too wet, cook it uncovered for 5 minutes.
The papet should be soft and spoonable, not soupy.
Done when: Papet soft and creamy, holding its shape on the spoon; seasoning balanced.
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5
Serve with the sausage
5 Mins
Serving hot, about 70°C (158°F)
Spoon the papet onto warm plates and lay a whole sausage on top of each serving, or slice the sausages into thick rounds and fan them over the stew. Serve at once, with mustard on the side.
Serve the sausage whole for the traditional table, sliced for easier sharing.
Done when: Plates hot, sausage glossy, papet steaming.
auto_awesome Finishing Touches & Plating
Serve the papet vaudois hot, with the sausage on top and a spoonful of Dijon mustard on the side — the sharp mustard cuts the richness of the sausage.
Switzerland
40m
