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Papet Vaudois and cabbage sausage recipe

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 4 peoples


  • 4 cabbage sausages
  • 1 kg leek
  • 1 kg potatoes (mashed potatoes type)
  • 1 onion
  • 20 gr butter
  • 5 dl white wine
  • 1 vegetable bouillon cube
  • 1 tbsp crème fraîche
  • 1 tbsp cider vinegar


  • Cut and wash the leeks after removing a good deal of the green.
  • Peel and cut the diced potatoes. Rinse them.
  • Peel and cut the onion.
  • In a cast iron casserole, melt the butter and fry the leeks and onion for 3 to 5 minutes.
  • Add the white wine, a cube of vegetable broth and season with a little pepper. Cook 15 minutes.
  • Add the potatoes and cover with water. Cook for about 40 minutes, until the potatoes are cooked.
  • Bring a saucepan of water to a boil large enough to put all your cabbage sausages previously pricked at the ends with a toothpick so that they can gorge themselves with water.
  • Once the water boils, add the sausages and cook for 45 minutes.
  • When the potatoes are cooked, remove the excess water if necessary, then add the cream and vinegar, mix while crushing the mixture with a fork or using a mashed press.
  • Serve with a cabbage sausage per person.