Papet Vaudois - (Pork Sausage & Leek Hotpot) - cooking recipe

Ingredients

1 1/2 tablespoons butter
1 onion
1 garlic clove, chopped
2 lbs leeks, cut lengthwise (4 cm wide section)
1 ounce vegetable bouillon (dry)
1 ounce white wine
18 ounces potatoes (cut into 3-cm cubes)
1/2 teaspoon salt (to taste)
1/2 fresh ground pepper
10 ounces pork sausage
10 ounces smoked pork sausage

Preparation

Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
Now remove the lid and boil off some of the liquid.
To serve, arrange the vegetables on a warm platter and top with the sausages.