PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)
This recipe came from a Swiss web site and was posted for play in ZWT7 - Switzerland. For our purposes I would suggest using pork sausage and smoked pork sausage. The Swiss typically use: Vaudoise Sauscisson - coarse, cold-smoked sausage with a hearty taste, made exclusively from pork Fribourg Saucisson - prepared...
Provided by Baby Kato
Categories Pork
Time 1h
Number Of Ingredients 11
Steps:
- 1. Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
- 2. Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
- 3. Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
- 4. Now remove the lid and boil off some of the liquid.
- 5. To serve, arrange the vegetables on a warm platter and top with the sausages.
PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)
This recipe comes from a swiss web site and has been posted here for play in ZWT - 7 World Tour - Switzerland. The swiss typically use Vaudoise Sauscisson (a coarse, cold-smoked sausage with a hearty taste, made exclusively from pork) The Fribourg Saucisson (prepared exclusively with pork and is smoked twice) The Boutefas is another smoked pork pork sausage (this may weigh up to 3 kg) The Sauciesse Aux Choux (made from pork and white cabbage) The Sauciesse au Foie ( pork, pork liver) The Neuchatel Saucisson (is a refined mild sausage and is made exclusively from fine pork) For our purposes I would suggest using pork sausage and smoked pork sausages.
Provided by Baby Kato
Categories Swiss
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
- Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
- Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
- Now remove the lid and boil off some of the liquid.
- To serve, arrange the vegetables on a warm platter and top with the sausages.
SAUSAGE HOTPOT
Make and share this Sausage Hotpot recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice.
- Reduce heat to medium. Add remaining oil, onions and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil.
- Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve.
- To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.
Nutrition Facts : Calories 800.2, Fat 30.9, SaturatedFat 9.2, Cholesterol 62, Sodium 2061.6, Carbohydrate 97.8, Fiber 5.4, Sugar 12.6, Protein 30.8
ENGADINER NUSSTORTE (SWISS NUT CAKE)
This recipe is from a swiss web site and has been posted here for the ZWT - 7 World Tour - Switzerland. Engadiner Nusstorte is a traditional sweet, caramelised nut (generally walnut) filled pastry from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 12" spring form pan and put aside until needed.
- For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
- Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
- Now add the cream immediately and let it boil down, remove from heat and allow to cool.
- For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
- Cut the dough into three peices, two of the same size and one slightly smaller.
- Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
- Form a roll with the third piece and place it on the sides of the spring form pan .
- Pour the filling evenly on the bottom, and then cover the cake with the top peice.
- Bake in the oven at lower level at 400°F for 40-45 minutes.
- Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.
Nutrition Facts : Calories 723.8, Fat 42.1, SaturatedFat 17.3, Cholesterol 89.6, Sodium 206.7, Carbohydrate 82.1, Fiber 2.8, Sugar 48.9, Protein 9.2
POTATO AND SAUSAGE HOTPOT
Make and share this Potato and Sausage Hotpot recipe from Food.com.
Provided by Sackville
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
- Add the potato slices and cook, stirring occasionally, until golden.
- Season with salt and pepper.
- Add the mustard, if using, to the stock, then pour into the pan.
- Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
- Preheat the grill to medium.
- Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
- Serve with steamed vegetables.
Nutrition Facts : Calories 959.7, Fat 74.7, SaturatedFat 25.5, Cholesterol 185.8, Sodium 1812.2, Carbohydrate 26.1, Fiber 3.8, Sugar 4.1, Protein 43.6
AUTHENTIC PAPET VAUDOIS
I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.
Provided by Belgicook
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
- Add the leeks and potatoes. Season with salt, pepper and nutmeg.
- Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
- Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
- Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
- Add the cream to the drained potatoes and leeks and stir.
- Lay the pre-boiled sausages on top.
- Cover and simmer for a further 3-4 minutes.
- Sprinkle with chopped parsley and serve.
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