Papet Vaudoise with Saucisson Vaudois

Clean and rinse leek, cut into approx. 1 cm wide wheels Remove peel from potatoes, halve lengthwise and cut into approx. 1/2 cm wide slices, cover with water. Make 2 dl of soup from the bouillon cube Prepare 2 dl of white wine Cut the raw bacon into fine cubes Remove the peel from the onion, halve it and cut it into thin strips Remove the Saindoux (lard) from the refrigerator Bring the saucisson to the boil in a small pan with about 1.5 liters of water, season lightly with salt, add the saucisson, reduce the temperature and simmer at about 80 degrees for about 50-70 minutes.

Heat 2 tablespoons of Saindoux in a large medium-high pan, sauté the ham and onions briefly without letting them color, add the leek and sauté for about 2-3 minutes, stirring continuously, add the white wine and fill with soup. Season with salt, ground pepper and a little freshly grated nutmeg, simmer gently for about 15 minutes with the lid closed. Drain and stir in the potatoes, bring to the boil and simmer gently for about 10 minutes with the lid closed. Stir in the whole cream and add 1 tablespoon vinegar just before serving, mix everything together well.

Arrange the Papet vaudoise in a platter, cut the Saucisson and garnish everything with it. Tip: place a small slice of bread on top of the saucisson and push the fork through the bread in the dish.

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