Papet vaudois hotpot


Total time: 1hr 15m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 868 Kcal, 27g Protein, 27g Carbohydrates, 71g Fat


Ingredients

  • 2 saucisson (sausage) (e.g. Bell cabbage sausage, each approx. 320 g)
  • 800 g leek, thinly sliced
  • 1 tbsp butter
  • 1 tsp salt
  • 500 g waxy potatoes, cut into approx. 2 cm cubes
  • 2 dl single cream for sauces
  • 0.5 dl white wine
  • water, boiling

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Instructions

  • Insert a toothpick into each sausage and place in the water. Leave to steep at just below the boil for approx. 30 mins. Warm the butter, sauté the leek for approx. 3 mins., season with salt. Add the potatoes and continue to cook for approx. 3 mins. Pour in the cream and wine, cover and simmer for approx. 15 mins., stirring occasionally. Place the sausages on top of the leek and potatoes, reduce the heat, cover and simmer for a further 5 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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