Papet Vaudois — Leek & Potato Stew with Saucisson Vaudois

Ingredients

• 1 lb Saucisson Vaudois
• 4 Leeks, sliced into half-moons and rinsed well
• 2 lb waxy potatoes, cubed
• 3 tbsp butter
• 1 cup dry white wine
• 1 cup chicken broth
• ½ cup heavy cream
• 1 bay leaf
• Salt and black pepper

Method

1. Sweat the Leeks in the butter over medium-low heat with a pinch of salt until completely soft and sweet, 15 minutes. Do not rush this into browning; papet is a gentle dish.
2. Add the potatoes, wine, broth, and bay leaf. Bring to a simmer.
3. Nestle the Saucisson Vaudois on top whole, cover, and cook at the barest simmer for 35–40 minutes. Poke the sausage once with a needle so it does not burst.
4. Lift out the Saucisson Vaudois, stir the cream into the potatoes, and mash a few against the side of the pot to thicken the stew. Season well.
5. Slice the sausage thickly, lay it back on top, and serve with strong mustard. A Swiss white in the glass would not be out of place.