Entree: Switzerland – French Swiss – Saucisson Vaudois (A large cooked pork sausage from the canton of Vaud traditionally simmered and served with boiled potatoes and mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 large Saucisson Vaudois, approx. 1 lb (450 g)
- 6 cups (1.4 L) water
- 1 cup (240 ml) dry white wine (optional)
- 1 medium onion, halved (about 5 1/4 oz (150 g))
- 1 carrot, halved (about 2 5/8 oz (75 g))
- 2 bay leaves
- 8 whole black peppercorns
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 2 lb (900 g) new potatoes, washed and halved
- 2 tbsp (28 g) unsalted butter
- 1 lb (450 g) green beans, trimmed
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) olive oil
- 1/4 cup (15 g) fresh parsley, chopped for garnish
- Freshly ground black pepper to taste

Show original ingredient measurements

- 1 large Saucisson Vaudois, approx. 1 lb (450 g)
- 6 cups (1.4 L) water
- 1 cup (240 ml) dry white wine (optional)
- 1 medium onion, halved (about 150 g)
- 1 carrot, halved (about 75 g)
- 2 bay leaves
- 8 whole black peppercorns
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 2 lb (900 g) new potatoes, washed and halved
- 2 tbsp (28 g) unsalted butter
- 1 lb (450 g) green beans, trimmed
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) olive oil
- 1/4 cup (15 g) fresh parsley, chopped for garnish
- Freshly ground black pepper to taste

Instructions

1. Fill a large pot with the water and white wine if using. Add the halved onion, carrot, bay leaves, peppercorns, and 1 1/2 tsp (8 g) salt and bring to a gentle simmer.
2. Reduce heat to low and gently submerge the Saucisson Vaudois. Poach at a very gentle simmer (no rolling boil) for 25–30 minutes, until the internal temperature reaches about 150°F (65°C) and the sausage is heated through. Remove and keep warm.
3. While the sausage poaches, place the halved potatoes in a separate pot of salted water, bring to a boil, and cook until fork-tender, about 12–15 minutes. Drain, return to the pot, add butter 2 tbsp (28 g) and a pinch of salt, and toss to coat.
4. Steam or blanch the green beans in boiling water for 3–4 minutes until crisp-tender, then plunge into ice water to retain color. Drain and toss with 2 tbsp (30 ml) olive oil, salt, and pepper.
5. Slice the poached saucisson into thick rounds. Serve warm on a platter with potatoes and green beans, Dijon mustard 3 tbsp (45 ml) and chopped parsley 1/4 cup (15 g) for garnish.