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

1. Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
2. Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
3. Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
4. Now remove the lid and boil off some of the liquid.
5. 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)