{"id":14569,"date":"2020-05-07T08:37:31","date_gmt":"2020-05-07T07:37:31","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/07\/papet-vaudoise-swiss-traditional-leek-and-sausage-recipe\/"},"modified":"2024-11-02T13:31:03","modified_gmt":"2024-11-02T05:31:03","slug":"papet-vaudoise-swiss-traditional-leek-and-sausage-recipe","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/07\/papet-vaudoise-swiss-traditional-leek-and-sausage-recipe\/","title":{"rendered":"Papet Vaudoise \u2013 Swiss traditional Leek and Sausage recipe"},"content":{"rendered":"<p style=\"text-align: center;\">In meiner Heimwehkueche darf dieses Gericht nicht fehlen!!!! Diese Wurst ist legend in der Schweiz, sie stammt aus dem Waadtland, also aus der franzoesichsprachigen Schweiz und ist einfach nur LECKER! Papet kann man mit einem Wort uebersetzen: Pappe\/Brei! Die Wurst ist grob und sehr gut gewuerzt. Das Gericht besteht aus einem cremigen Lauchtopf mit der bekannten Wurst obenauf. Dazu kann man Kartoffelbrei servieren und wenn ich das mache, dreht meine Familie durch. Sofort fuehle ich mich in das kleine Schweizer Chalet versetzt, wo wir oft unsere Ferien verbracht haben. Wunderschoene Erinnerungen! So ist es also klar, dass dieses Gericht einfach in meinem Event <a href=\"https:\/\/www.kochtopf.me\/blog-event-heim-fernweh-kueche\">\u201cHeim- und Fernweh Kueche\u201d, den ich bei Zorra ausrichte<\/a>, dabei sein muss. Aber, und das ist halt ein MUSS, man muss fast die Wurst aus der Schweiz mitbringen. Hier in Hong Kong kriegt man sie nicht. Doch in den Philippinen kenne ich einen Schweizer Metzger, der sie auch herstellt. Mein Leben ist gerettet!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>In my nostalgia kitchen this dish must be cooked!!!! This sausage is a legend in Switzerland it originates from Waadt a Canton in the French part of Switzerland. It is a coarse sausage beautifully seasoned. This dish is a MUST if you travel Switzerland! The dish is a layer of creamy leek topped with this traditional sausage. Papet can be translated as pulp\/puree. I usually serve mashed potatoes with it and that is when my family goes crazy! Immediately I feel myself sitting back in the Swiss Chalet where we used to stay for holidays in Switzerland. Beautiful memories! You can see now, why this is the perfect entry to my event<a href=\"https:\/\/www.kochtopf.me\/blog-event-heim-fernweh-kueche\"> \u201cHeim- und Fernweh Kueche\u201d (nostalgia kitchen) at Zorra\u2019s Blog<\/a>. Here in Hong Kong of course you won\u2019t get this sausage, you have to bring it with you from Switzerland. That\u2019s what I usually do. But in my second home in the Philippines I know a Swiss butcher who makes this sausage. So, my life is saved!<\/em><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap10-796x1024.jpg\" alt=\"\" class=\"wp-image-6143\"\/><\/figure><\/div>\n\n\n<p style=\"text-align: center;\">Fuer 4 Personen: <br \/>2 Lauchstangen <br \/>1 Knoblauchzehe, gehackt <br \/>1 EL Butter <br \/>200 ml Bouillon\/Bruehe <br \/>100 ml Weisswein <br \/>Salz und Pfeffer <br \/>Paprika <br \/>Sahne nach Belieben <br \/>2 Saucissons (oder andere Wuerste, falls Ihr diese nicht kriegt)<\/p>\n<p style=\"text-align: center;\">Die Saucisson Vaudoise NICHT einstechen, das darin gesammelte Wasser macht sie wunderbar weich. Die Wurst in simmerndem Wasser ca 45-60 Minuten koecheln lassen. Groessere Wuerste brauchen etwas laenger. Danach die Wurst kurz auf einem Teller liegen lassen und erst dann anschneiden. ACHTUNG! Ich steche erst mit einer Gabel ein, denn unter der Haut hat sich die Fluessigkeit gesammelt. Wenn man nicht einsticht, kann die Wurst ganz weit sehr heisse Fluessigkeit spritzen! <br \/>Unterdessen die Lauchstangen waschen, der Laenge nach halbieren und in ca 3-4 cm lange Stuecke schneiden. Die Butter in einer weiten Pfanne erhitzen, den Knoblauch darin anbraten und die Lauchstangen zugeben. Kurz durchbraten, gut wuerzen und dann den Weisswein zugeben. Kurz einkoecheln lassen, dann die Bruehe zugeben. Koecheln lassen und nach Wunsch die Sahne zugeben. Ganze Kochzeit ist ca 40-45 Minuten. Die Wurst aufgeschnitten auf dem Lauch servieren. Dazu serviere ich Kartoffelbrei.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\">For 4 Persons: <br \/>2 Leeks <br \/>1 clove of Garlic, chopped <br \/>1 tbsp Butter <br \/>200 ml Broth <br \/>100 ml White Wine <br \/>Salt and Pepper <br \/>Paprika <br \/>Whipping Cream to taste <br \/>2 Saucisson Sausages (or any other sausage if you don\u2019t get this one)<\/p>\n<p style=\"text-align: center;\">Do NOT puncture the Saucisson Vaudoise! If you do that all the liquid inside is lost and the sausage will get dry. Simmer the sausage in water for 45-60 minutes. Bigger ones need a little longer. Then rest the sausage on a plate, before cutting. CAREFUL! Now you need to puncture the sausage to remove the liquid. If you just start cutting, the sausage will spit extremely hot liquid! <br \/>Meanwhile cut the leeks lengthwise and into 3-4 cm long pieces. Melt the butter in a wide pan and fry the chopped garlic. Then add the leek, fry shortly and season well. Add the white wine and let reduce a little, then add the broth. Let Simmer and add whipping cream if you wish. Total cooking time is around 40-45 minutes. Cut the sausage and put it on top of the leek. Serve with mashed potatoes.<\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.kochtopf.me\/wp-content\/uploads\/2020\/04\/Blog-Event-CLXIII-Heim-Fernweh-Kueche-featured.webp\" alt=\"\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap6-1024x683.jpg\" alt=\"\" class=\"wp-image-6150\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap2-1024x683.jpg\" alt=\"\" class=\"wp-image-6148\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap9-1024x683.jpg\" alt=\"\" class=\"wp-image-6145\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap4-1024x723.jpg\" alt=\"\" class=\"wp-image-6149\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap11-758x1024.jpg\" alt=\"\" class=\"wp-image-6151\"\/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap12-1024x789.jpg\" alt=\"\" class=\"wp-image-6147\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/05\/pap7-1024x683.jpg\" alt=\"\" class=\"wp-image-6144\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>In meiner Heimwehkueche darf dieses Gericht nicht fehlen!!!! Diese Wurst ist legend in der Schweiz, sie stammt aus dem Waadtland, also aus&#8230;<\/p>\n","protected":false},"author":5,"featured_media":162510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,639,1280,124,22,44,140,206,46,77,110],"tags":[127,26,50,209,83],"class_list":{"0":"post-14569","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-from-around-the-world","9":"category-europa","10":"category-meat","11":"category-vegetables","12":"category-main-dishes","13":"category-garlic","14":"category-leek","15":"category-pork","16":"category-switzerland","17":"category-sausage","18":"tag-meat","19":"tag-gemuse","20":"tag-main-dish","21":"tag-lauch","22":"tag-switzerland","23":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Papet Vaudoise \u2013 Swiss traditional Leek and Sausage recipe - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/05\/07\/papet-vaudoise-swiss-traditional-leek-and-sausage-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Papet Vaudoise \u2013 Swiss traditional Leek and Sausage recipe\" \/>\n<meta property=\"og:description\" content=\"In meiner Heimwehkueche darf dieses Gericht nicht fehlen!!!! 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