Leek Stewpot With Sausages (Swiss Papet Vaudois)

This hearty and flavorful stew is perfect for cold winter nights.

The combination of leeks, sausages, and potatoes make it a filling and satisfying meal.

This dish is high in calories and fat due to the use of butter and pork sausage.

It may not be suitable for individuals with dietary restrictions or those looking to cut down on their fat intake.

Leeks are a good source of antioxidants and vitamins A and K.
Sausages may provide a good amount of protein, but they are also high in saturated fat.

	butter ( for frying , can use oil , but butter is traditional )
	1 onion , medium , sliced
	1 kg leek , cleaned and chopped into 1-inch sections
	2 garlic cloves , chopped
	1 tablespoon rosemary , finely chopped ( can use oregano or thyme )
	200 ml chicken broth
	100 ml white wine
	500 g potatoes , cut into chunks ( about 18 ounces )
	1/2 teaspoon salt ( to taste )
	1/2 teaspoon black pepper , coarse-ground ( or more , to taste )
	500 g pork sausage , whole ( flavoursome and thick , see suggestion below )

1.	In a large pot, melt the butter over medium heat.
2.	Add the sliced onions and cook for 5 minutes until translucent.
3.	Add the chopped leeks, garlic, and rosemary, and cook for another 5 minutes until the leeks are slightly wilted.
4.	Add chicken broth, white wine, potatoes, salt, and black pepper to the pot.
5.	Gently place the pork sausage on top of the vegetables.
6.	Cover the pot and simmer gently for 40-50 minutes until the potatoes and sausages are cooked through.