Traditional Vaud Papet with Leeks, Potatoes and Saucisson Vaudois
Vaud Papet is a traditional Swiss dish that combines the mellow flavor of leeks and potatoes with the rich taste of Saucisson Vaudois. This comforting meal is perfect for chilly evenings and showcases the simplicity and warmth of Swiss cuisine.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté for about 5 minutes until they become soft and fragrant.
- 2
Add the diced potatoes to the pot and stir well to combine with the leeks.
- 3
Add the wine and stock, then nestle the whole Saucisson Vaudois into the leeks. Cover and simmer gently for 20 minutes.
- 4
Add the potatoes around the sausage and continue simmering until the sausage is cooked and the potatoes are very tender, about 25 minutes more.
- 5
Lift out the sausage. Lightly crush some of the potatoes into the leeks so the papet becomes creamy rather than soupy; season carefully.
- 6
Slice the sausage only after cooking and serve it over the leek-and-potato papet.
Cook notes
Tips
Make sure to clean the leeks thoroughly to remove any grit from the layers.
Feel free to adjust the amount of sausage according to preference for a meatier dish.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- For longer storage, consider freezing portions in freezer bags for up to 2 months.
Substitutions
- Use chicken broth instead of vegetable stock for added richness.
- If you don’t have Saucisson Vaudois, any smoked sausage will work well.
What to Serve With
- A simple green salad with vinaigrette.
- Crusty bread or rolls for dipping.
Common Mistakes
- Not cleaning the leeks thoroughly, which can lead to grit in the dish.
- A papet should be softly bound and spoonable; leaving it as a thin broth misses its characteristic texture.
Recipe FAQ
Can I use a different type of sausage?
Yes, you can substitute Saucisson Vaudois with other good-quality sausages, such as kielbasa or smoked sausage.
How should I store leftovers?
Store leftover Vaud Papet in an airtight container in the refrigerator and consume within 3 days.
Can I make this dish without sausage?
Absolutely! You can create a vegetarian version by omitting the sausage and adding more seasonal vegetables.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Traditional Vaud Papet with Leeks, Potatoes and Saucisson Vaudois?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Traditional Swiss Cheese Fondue with Gruyère and Emmental
This Swiss cheese fondue melts Gruyère and Emmental into dry white wine, stabilizes the mixture with kirsch and cornstarch, and is shared from a caquelon with sturdy bread cubes.
Rösti
Rösti is a traditional Swiss potato dish, perfect as a side or a satisfying breakfast option. Crispy on the outside and tender inside, it's a comforting favorite made with just a few simple ingredients.
Raclette
Raclette is a traditional Swiss dish that highlights melted cheese, often served with potatoes, pickles, and cured meats. This cozy meal is perfect for gatherings and brings a warm, delightful experience to the dining table.