Name: Authentic Papet Vaudois Recipe
Prep time: 20 min
Cook time: 80 min
Total time: 105 min
Yield: 2
Cuisine: Swiss
Ingredients: 2 gram Rainbow Peppercorns; 150 milliliter Dry white wine; 1 piece Sausage with Sauerkraut; 1 tablespoon Cornstarch; 500 gram Brambory typ C – mealy potatoes; 1 piece Pork Lard; 2 tablespoon Dry white wine; 1 piece Unsalted Butter; 2 gram Salt; 1 piece Leek

Papet Vaudois: Swiss Cabbage Sausage with Leeks and Potatoes

Step-by-step method

Let’s cook

At a glance

You're making a classic Swiss one-pot comfort dish where leeks and potatoes braise in butter until creamy, then a special cabbage sausage simmers on top and flavors everything with its juices. The main trick is lightly mashing some potatoes to naturally thicken the mixture, pricking the sausage so it releases its goodness, and potentially adjusting the consistency with a cornstarch slurry if needed.

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Prepare the leeks

Start by cleaning the leeks, then cut them into half-rounds and rinse thoroughly in water. Make sure to wash out any grit hiding between the layers.

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1 piece
Leek
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Build the base in butter and lard

Melt the butter and lard together in a deep pan or pot. Once the fat starts to foam, add the drained leeks, splash in a little water and cover with a lid. Let them braise for about 15 minutes, until nicely softened.

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1 piece
Unsalted Butter

1 piece
Pork Lard
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Cut the potatoes

Meanwhile, peel the potatoes and cut them into small cubes, so they'll blend well with the leeks and cook through evenly.

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500 gram
Brambory typ C – mealy potatoes

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Combine the flavours

Add the diced potatoes to the softened leeks. Pour in the white wine (Chasselas), then season with salt and pepper to taste. Cover again and let it simmer for about 30 minutes.

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2 gram
Salt

2 gram
Rainbow Peppercorns

150 milliliter
Dry white wine
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Simmer everything together

Lightly mash some of the cooked potatoes in the pot to naturally thicken the mixture. Prick the sausage in several places with a toothpick so it releases its juices, then place it on top of the potatoes. Cover the pot again and let everything simmer together for 30 minutes.

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1 piece
Sausage with Sauerkraut
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Final thickening

If the mixture seems too thin, mix cornstarch with a little wine and stir it into the pot. Boil for at least 2 minutes, stirring constantly, so the sauce thickens and loses any raw starch taste.

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1 tablespoon
Cornstarch

2 tablespoon
Dry white wine
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Serve

Slice the sausage and serve it on a bed of the thick leek-and-potato mash. Since the casing is usually tough, cut it open and scoop out the filling.

Step-by-step method

At a glance

Prepare the leeks

For this step

Build the base in butter and lard

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Cut the potatoes

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Combine the flavours

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Simmer everything together

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Final thickening

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Serve

Papet Vaudois: Swiss Cabbage Sausage with Leeks and Potatoes

Ingredients — what you'll need

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