in Switzerland

Vaud Saucisson

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Ingredients for 3 servings:

  • 450 g sausage, saucisson (or pork sausage)
  • 600 g potato(s), waxy
  • 500 g sauerkraut, cooked
  • 500 g green beans
  • 1 onion(s), chopped
  • 2 garlic cloves
  • 1 onion(s), chopped
  • broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Special sausage from Vaud, Lausanne region, Lake Geneva

Peel the potatoes and boil them like boiled potatoes until tender. Sauté half of the onions and the finely chopped garlic in a pan, deglaze with a little stock, toss in the sauerkraut, and stir to combine. Place the saucisson on top and let it simmer for 30-40 minutes (depending on the sausage). Bring the beans to a boil in salted water and, before serving, toss them in the frying pan with the remaining sautéed onions and season to taste. Slice the sausage and arrange everything on a platter or plate. Another variation would be to use coarsely chopped leek stalks instead of sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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