🥘 Classic papet vaudois

Name: Classic papet vaudois
Total time: 75 min
Yield: 4
Cuisine: Switzerland · Vaud
Ingredients: 500 g pork sausage; 800 g leeks, sliced; 600 g potatoes, diced; 100 ml cream; 1 tbsp vegetable oil; 300 ml water; Salt and pepper

Origin: Switzerland · Vaud

682kcal

per serving · 350 g

195kcal

per 100 g

32 gProtein9 g / 100 g

46 gFat13 g / 100 g

38 gCarbs11 g / 100 g

This classic papet vaudois pairs braised pork sausage with a soft stew of leeks and potatoes enriched with cream. The vegetables cook down until creamy and rustic, soaking up the savoury juices of the sausage. It is a simple, filling winter plate from western Switzerland, served hot with the sausage sliced on top.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: pork sausage

Not veganbecause of: pork sausage, cream

Contains porkbecause of: pork sausage

Contains dairybecause of: cream

Not keto11 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

pork sausageleekpotatocream

Recipe

4 servings75 min

Ingredients

500 g pork sausage
800 g leeks, sliced
600 g potatoes, diced
100 ml cream
1 tbsp vegetable oil
300 ml water
Salt and pepper

Method

Soften the leeks in the oil for 10 minutes over low heat.
Add the potatoes and water, season and bring to a simmer.
Place the sausage on top, cover and braise gently for about 45 minutes.
Take out the sausage, stir in the cream and season.
Serve the stew with the sliced sausage on top.

How to make it lighter

Use half the cream; mashing some potato thickens the stew instead.
Prick the sausage before cooking and skim off fat from the surface.
Fill half the plate with the leek and potato and keep the sausage portion modest.

History

Papet vaudois is the emblematic dish of the canton of Vaud in western Switzerland, traditionally made with local pork sausages. The name papet describes the thick, mash-like texture of the leeks and potatoes. It remains a staple of Vaud home cooking and village festivals.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →