Saucisson Vaudois - Traditional Swiss Dishes

Welcome to the heart of Swiss comfort food, straight from the picturesque Vaud region! Get ready to discover traditional Swiss dishes that will warm your soul and delight your taste buds. Today, we're diving deep into Papet Vaudois, a classic Swiss cooking recipe featuring creamy, tender leeks and potatoes (the "papet") crowned with a gently poached, incredibly flavorful Saucisson Vaudois, an authentic smoked pork sausage.
This hearty Switzerland traditional dish is the epitome of rustic elegance. While you might occasionally encounter recipes using Saucisse aux choux (a cabbage-infused sausage), our canonical recipe focuses on the rich, smoky goodness of Saucisson Vaudois. We'll guide you through finding this special sausage, cooking it perfectly, and creating a truly memorable sausage and potatoes recipe that brings a piece of the Swiss Alps to your kitchen. If you can't find Saucisson Vaudois, don't worry – we'll also cover excellent substitutes so you can still enjoy this fantastic sausage meal recipe.

Ingredients

• Saucisson Vaudois (1 large, about 1-1.5 lbs / 500-700g) or closest workable substitute (see "How to choose the right sausage" below).
• Leeks (3-4 medium, about 2 lbs / 900g), white and light green parts only.
• Waxy Potatoes (2 lbs / 900g), such as Yukon Gold, Red Bliss, or new potatoes – they hold their shape better when cooked.
• Onion (1 medium, optional but helpful for sweetness and depth of flavor).
• Unsalted Butter (2 tablespoons).
• Dry White Wine (1/2 cup), like Fendant, Sauvignon Blanc, or Pinot Grigio. Swap: Use chicken or vegetable stock for a non-alcoholic version.
• Heavy Cream (1/2 cup) – full-fat cream gives the best texture and prevents splitting.
• Salt (to taste, start with 1/2 teaspoon) and Freshly Ground Black Pepper (to taste).
• Fresh Parsley (2 tablespoons, chopped, optional for garnish).

Directions

1. The traditional cooking method (the non-negotiables)For Saucisson Vaudois, gentle poaching is paramount. You want a very gentle simmer, not a rolling boil.
   1. The simmer you want: Look for tiny bubbles breaking the surface, not big, frothy ones. The water should barely tremble. An optional temperature range is 170-180°F (77-82°C).
   2. Why you don’t boil hard: A hard boil will make the sausage burst, releasing all its delicious fat and juices into the water, leaving you with a dry, less flavorful sausage.
   3. Piercing: Generally, avoid piercing Saucisson Vaudois. Its casing is designed to hold in the juices. Piercing can cause fat leakage. Some very thick sausages might benefit from one or two small pricks if you're worried about bursting, but it's usually unnecessary for Saucisson Vaudois.
2. Gently cook the sausage (traditional poach)
   1. Place the Saucisson Vaudois in the large pot. Add enough cold water to fully cover the sausage by about an inch.
   2. Bring the water to a very gentle simmer over medium-low heat. Do not boil vigorously.
   3. Once simmering, reduce the heat to low, cover the pot, and let the sausage poach gently for 30-45 minutes, depending on its thickness. The sausage is done when it feels firm to the touch and reaches an internal temperature of 160°F (71°C) with an instant-read thermometer.
   4. Once cooked, carefully remove the sausage from the water and keep it warm, covered, while you finish the papet. You can leave it in a bowl, tented with foil, or even keep it in the warm poaching liquid (off the heat) if the papet is almost ready.
3. Build the papet base (leeks + potatoes)
4. Clean the leeks: Trim off the dark green tops and the root end. Slice the leeks lengthwise, then rinse them thoroughly under cold running water, fanning out the layers to remove any trapped dirt or sand. Chop the leeks into 1/2-inch thick rounds. If using, chop the onion finely.
5. Prepare potatoes: Peel the waxy potatoes and cut them into even 1/2-inch cubes or slices so they cook uniformly.
   1. In the wide skillet or Dutch oven, melt the butter over medium heat. Add the chopped leeks and optional onion. Sweat them gently for 8-10 minutes, stirring occasionally, until they are very soft and translucent but not browned.
   2. Add the cubed potatoes to the skillet. Pour in the dry white wine and enough water (or stock) to just barely cover the potatoes and leeks.
   3. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are fork-tender.
   4. Once tender, remove the lid and increase the heat slightly. Cook for another 5-10 minutes, stirring occasionally, to allow some of the liquid to evaporate and the papet to thicken to a creamy, stew-like consistency. You can gently mash some of the potatoes against the side of the pot with a spoon to help thicken it, but don't purée it entirely.
6. Finish with cream + seasoning
   1. Reduce the heat to very low. Stir in the heavy cream. Heat gently for 2-3 minutes, just until warmed through. Avoid boiling the cream, as it can split.
   2. Season the papet with salt and freshly ground black pepper to taste. Remember that the sausage can be quite salty, so taste the papet before adding too much salt.
7. Serve
   1. Slice the gently cooked Saucisson Vaudois into thick rounds (about 1/2-inch).
   2. Spoon generous portions of the creamy Papet Vaudois onto plates.
   3. Arrange the sliced sausage on top of the papet.
   4. Finish with a sprinkle of freshly ground black pepper and chopped parsley, if desired. Serve immediately!