Leek Stewpot With Sausages (Swiss Papet Vaudois)

Name: Leek Stewpot With Sausages (Swiss Papet Vaudois)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter (for frying, can use oil, but butter is traditional); 1 onion, medium, sliced; 1 kg leek, cleaned and chopped into 1-inch sections (2.2 lbs); 2 garlic cloves, chopped; 1 tablespoon rosemary, finely chopped (can use oregano or thyme); 200 ml chicken broth (7 fl ounces, about 3/4 cup, vegetable bouillon is more traditional); 100 ml white wine (3 1/2 fl ounces or just under 1/2 cup); 500 g potatoes, cut into chunks (about 18 ounces); 1/2 teaspoon salt (to taste); 1/2 teaspoon black pepper, coarse-ground (or more, to taste); 500 g pork sausage, whole (flavoursome and thick, see suggestion below)

Servings: persons

butter (for frying, can use oil, but butter is traditional)
1 onion, medium, sliced
1 kg leek, cleaned and chopped into 1-inch sections (2.2 lbs)
2 garlic cloves, chopped
1 tablespoon rosemary, finely chopped (can use oregano or thyme)
200 ml chicken broth (7 fl ounces, about 3/4 cup, vegetable bouillon is more traditional)
100 ml white wine (3 1/2 fl ounces or just under 1/2 cup)
500 g potatoes, cut into chunks (about 18 ounces)
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper, coarse-ground (or more, to taste)
500 g pork sausage, whole (flavoursome and thick, see suggestion below)

1
Melt the butter in a roomy pot, or heat oil.
2
Fry the onion, chopped leeks, garlic and rosemary over medium heat, stirring a few times, for about 5 or 6 minutes.
3
Add the broth, white wine and potatoes. Bring to a boil, and season with salt and pepper, and bring back to a boil.
4
Add the whole sausage(s) by putting it on the vegetables. Cover the pot, turn heat to low, and let simmer gently for 45 minutes.
5
(If there is too much liquid towards the end of cooking time, take off the lid and boil off some of the liquid).
6
Serving suggestion: it is usually served with the sausages on top of the stew. Also, you might want to use more than one type of sausage, or more than the weight suggested here. This is an individual choice.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: butter (for frying, can use oil, but butter is traditional), 1 onion, medium, sliced, 1 kg leek, cleaned and chopped into 1-inch sections (2.2 lbs), 2 garlic cloves, chopped, and more.

Yes, Leek Stewpot With Sausages (Swiss Papet Vaudois) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!