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Leek Stewpot With Sausages (Swiss Papet Vaudois)

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“This very basic recipe is from the French part of Switzerland. This is one of the simpler variations (there are many). Some include cream and cheese, but this one does not. I tried to use ingredients which are easily available, giving the more traditional ones in brackets. The only problem is that you might find it hard to obtain the real Vaudoise-type sausages! Use any good, fat, Continental-type pork sausage you like.”

Ingredients Nutrition

  • butter (for frying, can use oil, but butter is traditional)
  • 1 onion, medium, sliced
  • 1 kg leek, cleaned and chopped into 1-inch sections (2.2 lbs)
  • 2 garlic cloves, chopped
  • 1 tablespoon rosemary, finely chopped (can use oregano or thyme)
  • 200 ml chicken broth (7 fl ounces, about 3/4 cup, vegetable bouillon is more traditional)
  • 100 ml white wine (3 1/2 fl ounces or just under 1/2 cup)
  • 500 g potatoes, cut into chunks (about 18 ounces)
  • 12 teaspoon salt (to taste)
  • 12 teaspoon black pepper, coarse-ground (or more, to taste)
  • 500 g pork sausage, whole (flavoursome and thick, see suggestion below)


  1. Melt the butter in a roomy pot, or heat oil.
  2. Fry the onion, chopped leeks, garlic and rosemary over medium heat, stirring a few times, for about 5 or 6 minutes.
  3. Add the broth, white wine and potatoes. Bring to a boil, and season with salt and pepper, and bring back to a boil.
  4. Add the whole sausage(s) by putting it on the vegetables. Cover the pot, turn heat to low, and let simmer gently for 45 minutes.
  5. (If there is too much liquid towards the end of cooking time, take off the lid and boil off some of the liquid).
  6. Serving suggestion: it is usually served with the sausages on top of the stew. Also, you might want to use more than one type of sausage, or more than the weight suggested here. This is an individual choice.

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