Papet Vaudois (Vaud Leek and Potato Stew with Sausage)
Local name: Papet vaudois
In short: Leeks and potatoes slowly melted together with white wine, nutmeg and a smoked pork sausage, the comforting winter stew of canton Vaud. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 765 kcal
Papet vaudois is a humble, deeply comforting stew from the French-speaking canton of Vaud. Leeks and potatoes cook slowly together in a little white wine and stock until they soften into a creamy, sweet mash, with a smoked pork sausage steaming on top. It is a winter staple in the region, and like most stews it tastes even better the next day.
Instructions
- Slice the leeks into 1 cm (1/2 in) rounds and swish them in a bowl of cold water, lifting them out so the grit stays behind. Drain well.
- Heat the butter and oil in a large heavy pot over medium heat. Cook the onion for 4 minutes until soft, then add the leeks and cook, stirring, for 8 minutes, until wilted.
- Add the potatoes, wine, stock, bay leaf, nutmeg, salt and pepper. Bring to a simmer, cover and cook on low heat for 20 minutes.
- Lay the sausages on top of the vegetables, cover and cook for 25 minutes more, until the potatoes are collapsing and the sausages are hot through at 71°C (160°F). Add a splash of water if the pot looks dry.
- Lift out the sausages. Stir the vegetables and mash some of the potato against the side of the pot so the stew turns creamy. Remove the bay leaf and adjust the seasoning.
- Spoon the vegetables into warm bowls and serve with the sliced sausage on top.
Tips
- Saucisson vaudois is a smoked pork sausage, but any good smoked pork sausage, such as kielbasa or a German-style Rauchwurst, works well abroad. Choose a mild one so the leeks stay the star.
- Cook patiently over low heat so the vegetables melt in their own juices rather than boil. A splash of cream stirred in at the end makes the stew richer.
Questions and answers
What sausage goes with papet vaudois?
Traditionally saucisson vaudois, a smoked pork sausage, or a cabbage sausage called saucisse aux choux. Abroad, a mild smoked pork sausage works well.
Can I make papet vaudois ahead?
Yes. It keeps in the fridge for 3 days and often tastes better the next day. Reheat gently with a splash of water.
Can I use the dark green parts of the leeks?
Use the white and pale green parts only. The dark green tops are tough and fibrous, so save them for making stock.
How long does it take to make Papet Vaudois (Vaud Leek and Potato Stew with Sausage)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Papet Vaudois (Vaud Leek and Potato Stew with Sausage)?
About 765 kcal per serving, with 22 g of protein, 72 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 765 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 72 g |
| Fat | 40 g |
| Fiber | 10 g |
| Sugar | 14 g |
| Sodium | 2300 mg |
Estimated values, calculated from the ingredients.
