Papet Vaudois

Method

Slice the leeks into 2cm rounds and rinse thoroughly to remove any soil. Peel and dice the potatoes into 2cm cubes. Bring the water to the boil in a large pot and add the leeks and potatoes with salt, simmering for approximately 15 minutes until both are tender. Pour in the milk and butter, stirring gently until the butter melts and the vegetables break down partially, creating a chunky puree consistency. Meanwhile, pan-fry or grill the sausages until golden and cooked through. Season the papet generously with white pepper and nutmeg, adjusting salt as needed. Serve the creamy leek and potato mixture in bowls topped with the sausages, with the cooking juices spooned over.