Papet Vaudois

Papet Vaudois comes from the canton of Vaud in French-speaking Switzerland, where leeks have long been an important local crop, and the dish reflects a simple farmhouse tradition of stewing them slowly with potatoes until soft. It is most often served with saucisson vaudois or saucisse aux choux, regional smoked pork sausages traditionally cooked directly in the pot alongside the vegetables so the flavors infuse together, making it a hearty, rustic one-pot meal.

The sausage — traditionally saucisson vaudois — should be poached directly in the pot with the leeks and potatoes rather than cooked separately, so its smokiness flavors the vegetables.