It has been a long time that I am living here (Lausanne, canton of Vaud in Switzerland) and I thought it was the time to make this recipe. I got some inspiration from Virginie’s recipe. And for the cabbage sausages, I went to get them at the butcher of “avenue de cour”, these are the ones used by the chef of the Royal Savoy, so they had to be tasty, and indeed they were delicious.
Papet Vaudois and cabbage sausage recipe
- 4 cabbage sausages
- 1 kg leek
- 1 kg potatoes (mashed potatoes type)
- 1 onion
- 20 gr butter
- 5 dl white wine
- 1 vegetable bouillon cube
- 1 tbsp crème fraîche
- 1 tbsp cider vinegar
- Cut and wash the leeks after removing a good deal of the green.
- Peel and cut the diced potatoes. Rinse them.
- Peel and cut the onion.
- In a cast iron casserole, melt the butter and fry the leeks and onion for 3 to 5 minutes.
- Add the white wine, a cube of vegetable broth and season with a little pepper. Cook 15 minutes.
- Add the potatoes and cover with water. Cook for about 40 minutes, until the potatoes are cooked.
- Bring a saucepan of water to a boil large enough to put all your cabbage sausages previously pricked at the ends with a toothpick so that they can gorge themselves with water.
- Once the water boils, add the sausages and cook for 45 minutes.
- When the potatoes are cooked, remove the excess water if necessary, then add the cream and vinegar, mix while crushing the mixture with a fork or using a mashed press.
- Serve with a cabbage sausage per person.
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