Papet Vaudois

recipe from the Swiss French part

(for 4 people)

2 litres	salted water, bring to boil
1 kg	leek cut into 2 cm long pieces, add and boil for 3 to 4 minutes, drain the water but keeping 200 ml back in the pot.
0.5 table spoon	margarine or butter, heat up in a pan the leak well drained and
500 gr	potatoes in cubes
1 dl	white wine, add water in reserve bring to boil, simmer for 15 minutes, salt, pepper according to taste
1	sausage vaudois (typical, with cabbage) 300 grams
1	sausage vaudois (liver) 300 grams£ put on leaks and potatoes, cover, leave to simmer for another 30 to 40 minutes. Towards the end move the lid a little in order to reduce the amount of liquid.