Papet Vaudois: Swiss Cabbage Sausage with Leeks and Potatoes
·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.
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.
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.
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.
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.
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.
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.