1 tbsp Butter
1 lb 2 oz leekscut into rings
1 large chopped onion
2 large potatoes
6 tbsp White Wine
6 tbsp Chicken Stock
3-4 tbsp heavy cream
to taste Salt & pepper
1 (about 10 oz) Saucisson Vaudois, Saucisse aux Choux Vaudois
This traditional swiss dish consists of a mixture of potatoes and leeks cooked in stock and white wine with a cabbage sausage. The Vaudois (people of “the land of Vaud” canton in Switzerland) like to offer this specialty to their foreign guests.
Cabbage sausage also takes center place at New Year’s festivities in some municipalities. The youth of the village go from house to house asking for sausages that are then cooked on New Year’s Eve.
- Trim, wash, and slice the leeks, then soften them with the onion in butter. Season lightly. Add the wine and stock and simmer for about 10 minutes.
- Peel and dice the potatoes, add them, and simmer for about 10 more minutes or until barely cooked.
- Prick the sausage with a fork and place it on top of the vegetables. Cover and simmer for about 20 minutes.
- Take out the sausage and add the cream to the vegetable mixture and mix well.
- Put the sausage back on the vegetables.