Classic Papet Vaudois - Easy Pork and Sausage Stew Recipe

Craving a taste of cozy Swiss comfort without the fuss? Look no further than Papet Vaudois, a truly delightful one-pot meal that brings together silky leeks, tender potatoes, and rich, smoked pork sausage. This isn't just any pork and sausage stew; it's a specialty from Switzerland's Vaud canton, famed for its creamy texture and the way the Vaud sausage gently steams on top, infusing the whole dish with incredible flavor. It's the perfect easy cozy dinner that feels fancy but is surprisingly simple to make, even for a dinner for one with delicious leftovers.
So, what exactly is Papet Vaudois? At its heart, it's a humble yet incredibly satisfying dish where leeks and potatoes are cooked down until they become wonderfully creamy and almost melt-in-your-mouth. A traditional Saucisson Vaudois (a smoked pork sausage) is then nestled on top, gently poaching and steaming, allowing its smoky goodness to permeate the stew. What makes it different from a "generic sausage stew" is this leek-forward approach, the distinct creamy (but not soupy) finish, and the method of cooking the sausage on the stew rather than mixed into it, preserving its texture and flavor while enriching the whole pot. It's a true celebration of simple ingredients transformed into something extraordinary.

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 medium yellow onion, finely chopped
• 3-4 medium leeks (about 2-2.5 lbs / 1 kg), white and light green parts only, sliced and thoroughly cleaned
• 2 cloves garlic, minced (optional)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1.5 lbs (680g) waxy potatoes (e.g., Yukon Gold), peeled and cut into 1-inch (2.5 cm) cubes
• ½ cup (120ml) dry white wine OR chicken/vegetable stock
• 1.5 cups (360ml) chicken or vegetable stock, plus more if needed
• 1-2 links (about 1 lb / 450g) Saucisson Vaudois or good quality smoked pork sausage
• ½ cup (120ml) heavy cream (or half-and-half, crème fraîche), warmed slightly
• Fresh parsley, chopped, for garnish (optional)
• Dijon mustard, for serving (optional)

Directions

1. Prep the leeks: Trim off the dark green tops and root end of the leeks. Slice the white and light green parts into ½-inch thick rounds. Place the sliced leeks in a large bowl of cold water and swish them around vigorously to remove any grit. Scoop them out with a slotted spoon and set aside.
2. Sweat the leeks + onion: In a large, wide pot or Dutch oven (a 5-6 quart size is perfect for this one-pot wonder!) over medium-low heat, melt the butter or heat the olive oil. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the cleaned leeks and minced garlic (if using). Continue to cook on low heat, stirring occasionally, until the leeks are very soft and sweet, about 10-15 minutes. Don't rush this step – it builds the base flavor!
3. Add potatoes + liquid: Stir in the cubed potatoes, 1 teaspoon of salt, and ½ teaspoon of pepper. Pour in the white wine (if using) and deglaze the pot, scraping up any browned bits. Add the 1.5 cups of chicken or vegetable stock. The liquid level should just barely cover the vegetables. If it doesn't, add a splash more stock. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes.
4. Nestle sausage on top: After 15 minutes, gently nestle the pork and sausage links on top of the simmering leek and potato mixture. The sausages should sit partially submerged in the liquid and steam. Cover the pot again and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender and the sausage is cooked through (internal temperature of 160°F / 71°C if raw/semi-cooked, or just heated through if pre-cooked).
5. Finish with cream: Remove the pot from the heat. Carefully remove the sausages and set them aside. Stir the warmed heavy cream into the leek and potato mixture. Taste and adjust seasoning with more salt and pepper if needed. The base should be creamy, lightly saucy, and flavorful.
6. Serve: Slice the cooked sausage into thick rounds. Spoon the creamy leek and potato stew into bowls. Arrange the sliced sausage on top. Garnish with fresh parsley if desired. A dollop of Dijon mustard on the side is a classic accompaniment and cuts through the richness beautifully.
7. What it should look like when it’s done:
   1. Leeks: Silky, almost melted, not crunchy or fibrous.
   2. Potatoes: Fork-tender, easily mashed but not completely disintegrated.
   3. Base: Creamy and lightly saucy, holding together well, but definitely not a thin soup.