🌭 Saucisson vaudois with papet
Saucisson vaudois is a smoked pork sausage from the Swiss canton of Vaud, traditionally poached rather than grilled. It is classically served with papet vaudois, a soft stew of leeks and potatoes, and here also with cabbage. The sausage is sliced thickly over the vegetables, giving a smoky, simple and warming winter plate.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 saucisson vaudois (about 400 g)
- 600 g leeks, sliced
- 500 g potatoes, peeled and cubed
- 300 g white cabbage, shredded
- 1 onion, chopped
- 1 tbsp vegetable oil
- 300 ml water, 1 tbsp vinegar, salt and pepper
Method
- Soften the onion in the oil, add the leeks and cabbage and cook for 5 minutes.
- Add the potatoes, water, vinegar, salt and pepper and bring to a simmer.
- Lay the sausage on top, cover and cook gently for 40 minutes without letting it boil, so the casing does not burst.
- Lift out the sausage, slice it thickly and serve on top of the vegetables.
How to make it lighter
- Fill most of the plate with the leek, cabbage and potato and keep the sausage to a few slices.
- Skim off fat that rises to the surface of the vegetables during cooking.
- Use just one tablespoon of oil to soften the vegetables — about 120 kcal for the whole pot.
History
Saucisson vaudois carries a Swiss protected geographical indication (IGP), and papet vaudois with the sausage is regarded as the signature dish of the canton of Vaud.
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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 →