This traditional Swiss dish consists of a mixture of boiled potatoes and leeks and white wine with a cabbage sausage. The Vaudois (people of the canton “the land of the Vaud” in Switzerland) are happy to offer this specialty to their foreign guests.
Cabbage sausage is also central to New Year’s celebrations in some municipalities. The young people of the village go from house to house asking for sausages to be cooked on New Year’s Eve.
- Peel, wash and cut the leek into slices and sauté with the onion in butter until soft. Spice 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 almost cooked through.
- Pierce the sausage with a fork and place it on top of the vegetables. Cover and simmer for about 20 minutes.
- Remove the sausage and add the cream to the vegetable mixture and mix well.
- Place the sausage back on the vegetables.