Papet Vaudois
Not Cheese Fondue, not Raclette, not even Züri Gschnätzlets make the grade. According to Sam, tourists to Switzerland should eat Papet Vaudois which, along with the Berner Platte, make up the finest of Swiss dishes.
It's simple to make—a base of leeks and potatoes topped with sausages then simmered. The sausage juices drip down onto the potatoes and leeks making them tender, meaty, and flavourful.
Traditionally this dish is prepared with sausages from the canton Vaud, either the pure pork variety, Saucisson Vaudois, or mixed with cabbage, as in the Saucisse aux Choux Vaudois, pictured here.
Both of these sausages are protected with an designation of origin. These designations, listed as AOP and IGP, are intended to protect regional products throughout Europe. If the name of a product is registered, it can only be produced in that particular region, and strict rules about traditional procedures and processes must be followed. For example, both of these sausages must be produced in canton Vaud, and they both must be smoked for a minimum of 24 hours. Other elements, like ratio of lean meat to bacon (3:2) in the Saucisson Vaudois and the meat makeup of the Saucisse aux Choux Vaudois (no tendons), is carefully controlled.
Legend has it that the Saucisse aux Choux Vaudois originated in 879 when German Emperor Charles the Fat visited the old Roman settlement of Orbe, today a small town in the canton of Vaud. Charles and his lackeys extended their stay, putting pressure on the supply of meat in the town. To make the meat last longer, the townspeople added cabbage and stuffed it in their sausages. Problem (deliciously) solved.
knob of butter
3-4 large leeks, cut into rings
500 g potatoes, cubed
200 ml water
100 ml white wine
salt and pepper
Saucisson Vaudois, Saucisse aux Choux Vaudois, or other sausage(s) of your choosing
Melt the butter in a deep and wide frying pan with a lid.
Add the leeks and cook over medium heat for about five minutes, until softened.
Add the potatoes, water, and wine and increase the heat to bring to a boil. Season with salt and pepper.
Place your sausage(s) of choice on top of the leek and potatoes, cover, and cook for about 25 minutes. Remove the lid and cook for an additional 5 minutes to let some of the liquid cook off.
Serve immediately.
Normally Chasselas (also Fendant in Switzerland) is the wine of choice for cooking and then drinking with the meal.
This could work with any number of sausages, both Swiss and otherwise. Check the package for cooking times.
If you prefer a more homogeneous base, simply mash the potatoes and leeks together a bit after they are cooked.
To make it in the pressure cooker, I cut the leeks slightly smaller and cooked to soften directly in the pressure cooker, then added the potatoes and briefly fried them. I added the liquid and the sausages (I pricked them a few times first), then cooked on 2 for 20 minutes, fast release. I then removed the sausage, added a little cream and mashed the potato/leek mixture. (Updated Jan 2023)
Sam didn't want to share, but I made him cut it in half.
More from Vaud?
Vaudoise Mint and Zucchini Tart
