Papet Vaudois – CUISINE HELVETICA

A Swiss dish from the canton of Vaud, Papet Vaudois is made with Saucisse aux choux (cabbage sausage). You serve it on a mattress of leeks and potatoes. Seasoned with salt and pepper, this smoked sausage can also include garlic, coriander, nutmeg, mace, cloves and anise. Papet (additionally papette) is an previous time period from the native French dialect that refers to one thing like a thick, floury porridge. This beloved dish is a basic Swiss consolation meals in Vaud.

Based on a preferred Swiss legend, Saucisse aux choux dates again to 879 when a German emperor visited the city of Orbe (Vaud). With out sufficient meat to serve their distinguished visitor, the locals added some cabbage to the sausage. Based on Patrimoine Culinaire Suisse, nonetheless, this sausage didn’t turn out to be widespread till the nineteenth century. At this time, Saucisse aux choux continues to be widespread in Switzerland, having earned a protected standing (Indication géographique protégée, IGP)—in 2004.

The season for serving Saucisse aux choux extends from about mid-September to April. Inside this era, you will see two particular occasions that remember this humble sausage. The primary takes place in Orbe. A comparatively new competition, the Fête de la saucisse aux choux is held yearly over the past weekend in September. Months later, and at varied places, you possibly can get pleasure from a plate of Papet Vaudois on January 24 on the Journée du Papet. The occasion coincides with the celebration of Vaud’s independence. With its colours of crimson, white and inexperienced, Papet Vaudois matches the cantonal flag.

Ideas for making Papet Vaudois

In Vaud, you’ll discover many variations on this conventional dish! Listed here are some suggestions to assist get you began:

• Collectively or individually: Some folks prepare dinner the cabbage sausage with the potato and leek combination, however I choose to prepare dinner the sausage individually. The sausage is sort of salty and has a robust, nearly vinegary taste, which I discover can dominate the dish when the meat is cooked with the greens.
• Mashing the papet: After the potatoes and leeks have cooked and simply earlier than serving, some folks choose to barely mash this combination, giving it a softer texture.
• The casing: You don’t eat the pure beef casing of the Saucisse aux choux. As an alternative, you slice by way of the casing and scrape out the unfastened cabbage and meat filling.

Papet Vaudois

Serves: 2

INGREDIENTS

1 Saucisse aux choux IGP (cabbage sausage)
1 tablespoon unsalted butter
50 g (1/3 cup) onion, finely chopped
400 g (about 4 1/2 cups) leeks, halved and chopped into 1/2-inch items
200 g (about 2 cups) waxy potatoes, chopped
1/4 teaspoon salt
240 ml (1 cup) dry white wine (e.g., Chasselas or Sauvignon Blanc)
60 ml (1/4 cup) mild cream
freshly floor black pepper, to style
a small handful of contemporary parsley, finely chopped

INSTRUCTIONS

1. Add the Saucisse aux choux to a pot. Fill the pot with some water, leaving half of the sausage uncovered. Observe the cooking instructions included with the sausage, however usually, these sausages prepare dinner low and sluggish (about 40 minutes at 75° C / 170° F).
2. After the sausage has cooked for about quarter-hour, begin cooking the leek and potato combination. Soften the butter in a medium frying pan over medium warmth. Add the onion and prepare dinner for about 5 minutes till it turns into translucent. Then add the leeks and proceed cooking for a number of extra minutes till they soften. Add the potatoes, salt and white wine to the pan. Carry the combination to a boil after which let it prepare dinner over medium-high warmth for about 20 minutes till the potatoes are tender.
3. Stir the cream and contemporary parsley into the potato and leek combination till evenly distributed. Season with freshly floor black pepper. When the sausage is finished cooking, serve it on a mattress of the potato and leek combination.

Query: How do you make Papet Vaudois? I might love to listen to your suggestions and tips for this conventional Swiss dish. Please go away a remark beneath or ship me an e-mail!

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