Papet Vaudois - (Pork Sausage & Leek Hotpot)
- 1 1/2 tablespoons butter
- 1 onion
- 1 garlic clove, chopped
- 2 lbs leeks, cut lengthwise (4 cm wide section)
- 1 ounce vegetable bouillon (dry)
- 1 ounce white wine
- 18 ounces potatoes (cut into 3-cm cubes)
- 1/2 teaspoon salt (to taste)
- 1/2 fresh ground pepper
- 10 ounces pork sausage
- 10 ounces smoked pork sausage
- Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
- Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
- Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
- Now remove the lid and boil off some of the liquid.
- To serve, arrange the vegetables on a warm platter and top with the sausages.
butter, onion, garlic, leeks, vegetable bouillon, white wine, potatoes, salt, ground pepper, pork sausage, pork sausage
Taken from www.food.com/recipe/papet-vaudois-pork-sausage-leek-hotpot-457176 (may not work)