Entree: Switzerland – Alpine Switzerland – Saucisson Vaudois (Smoked pork sausage from the canton of Vaud, typically seared and served with potatoes and onions)

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 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

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

- 4 Saucisson Vaudois sausages, approx. 6 oz (170 g) each (total ~24 oz (680 g))
- 2 lb (900 g) Yukon Gold potatoes, peeled
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced (approx. 8 oz (225 g))
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) dry white wine (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) neutral oil (for rösti)

Show original ingredient measurements

- 4 Saucisson Vaudois sausages, approx. 6 oz (170 g) each (total ~24 oz/680 g)
- 2 lb (900 g) Yukon Gold potatoes, peeled
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced (approx. 8 oz/225 g)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) dry white wine (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) neutral oil (for rösti)

Instructions

1. Parboil the potatoes in salted water for 8–10 minutes until just tender; drain and chill until cold (at least 30 minutes) then grate coarsely and squeeze out excess moisture in a clean towel.
2. In a large skillet, heat 1 tbsp (15 ml) neutral oil over medium-high heat. Add the grated potatoes, press into a compact cake, reduce heat to medium-low and brown undisturbed 8–10 minutes until a deep golden crust forms; flip in sections, add 1 tbsp (15 ml) butter and cook another 6–8 minutes. Keep warm.
3. Meanwhile, in another skillet over medium heat, melt 2 tbsp (30 ml) butter with 1 tbsp (15 ml) olive oil. Add the sliced onion and 1/4 tsp (1 g) salt; cook slowly, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes. Deglaze with the white wine if using and simmer until liquid evaporates; keep warm.
4. Pat the sausages dry. In a clean heavy skillet, add 1 tbsp (15 ml) olive oil and heat to medium. Sear sausages, turning occasionally, until evenly browned and cooked through (internal temperature 160°F/71°C), about 12–15 minutes. If sausages are thick, finish covered over low heat 6–8 minutes.
5. Remove sausages and let rest 5 minutes. Slice sausages on the bias or serve whole atop pieces of rösti, spoon caramelized onions alongside, and finish with a dollop of Dijon mustard and chopped parsley.
6. Adjust seasoning and serve immediately while hot; accompany with pickles or a simple green salad if desired.