Papet vaudois hotpot

Papet vaudois hotpot

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 868 kcal
, Fat: 71 g
, Carbohydrate: 27 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 saucissons (sausages) (e.g. Bell cabbage sausage, each approx. 320 g)
water, boiling
1 tbsp butter
800 g leek, thinly sliced
1 tsp salt
500 g waxy potatoes, cut into approx. 2 cm cubes
2 dl single cream for sauces
½ dl white wine
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How it's done

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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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