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Papet Vaudois

500 g Potatoes; cut into cubes
1 kg Leeks; cut into 5cm long strips
4 Vaud sausages; (smoked pork, beef or veal sausage)
30 g Butter
1 md Onion; chopped
1/4 l Dry white wine
Salt; pepper, nutmeg for seasoning
3 tb Chopped parsley


For The Leek Sauce
30 g Butter
30 g Flour
Wine and water


1 In a pan cook the onions in a little butter until soft, not brown. Add the leeks and potatoes. Season with salt, pepper and nutmeg. Add the wine, cover and simmer for 25 minutes until the potatoes are lightly cooked, drain and simmer until the sauce thickens, add the cream and mix with the drained potatoes and leeks.


2 Lay the pre-boiled sausages on top, cover and simmer for a further 3-4 minutes. Serve and sprinkle with chopped parsley.





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