Hard-Boiled Swiss Jesus

dominique

Sun, 24 Oct 2010 04:29:34 GMT

I am a Swiss woman living in the States, and this makes me all teary eyed. My mom used to make "saucisson vaudois" all the time, and this reminds me of it! Mmmmmhhhhh!

Jonell Galloway

Mon, 29 Mar 2010 14:59:30 GMT

I"d love to feature your recipe for papet vaudois as a guest blog on my blog on GenevaLunch.com, giving you full credit of course. Don"t know if you"d be interested . . .

Thanks!

Jonell Galloway

fx

Thu, 13 Nov 2008 02:57:42 GMT

Don, the way sausages are cooked depends much on the custom, but these Boutefas/Jesus/Saucisse au choux are filled with loose, uncooked flesh that would not be very nice to eat raw. You just need to cook them. Italians also have loads of salsiccie fresche for use in meat rag�, they would be too crumbly and not fermented enough to eat cold on a piece of bread.

don siranni

Wed, 12 Nov 2008 19:03:58 GMT

Fx. which (soft) pork sausages qualify as "to be boiled",if all can might boiled ,what"s the advantage over other means?

fx

Wed, 12 Nov 2008 14:18:42 GMT

I think both are similar dishes but I"ll check my Irish cookbooks!

fx

Wed, 12 Nov 2008 14:18:07 GMT

Gaetano, an article about an altogether more spectacular sausage from the Jesus" family is on the way...

gaetano

Wed, 12 Nov 2008 12:32:12 GMT

Spectacular! Beautiful and inspirational, a delightful sketch of a wonderfully executed dish.

Laura

Wed, 12 Nov 2008 12:31:54 GMT

The potato-leek dish reminds me a bit of the Irish colcannon, well which is made w/ kale but still...

fx

Thu, 27 Mar 2008 14:40:36 GMT

Martin you are right, now if a recipe says you should discard the green, you can definitely use it in any stock, even the most simple vegetable stock. There is really quite a difference in taste between green and white and if you get the chance, it might be best to plan two different recipes to use both parts separately.

Martin

Wed, 26 Mar 2008 13:20:03 GMT

I"m intrigued that this recipe specifies using the green part of the leek, when so many others tell you to use the white and toss the green. I usually ignore such instructions: waste not, want not and I think the green has more flavour (if a bit more fibre too).

fx

Mon, 24 Mar 2008 13:53:39 GMT

Luke, I think we"d be surprised what could fit in there. The other day they extracted a train station clock from a pig"s rear.

fx

Mon, 24 Mar 2008 13:47:52 GMT

Sirius thanks for visiting!

fx

Mon, 24 Mar 2008 13:47:19 GMT

Theodore I will try to make a Vichyssoise for you, I know a girl from Vichy and will ask her!

fx

Mon, 24 Mar 2008 13:39:54 GMT

Christine, the less we think about what used to be in those tubes and sacks nature so niftly provided us to make sausages, the more appetite we"ll have. Look for some replacement artisan smoked sausage in the states, there must be something very similar out there. This is no fancy food, just some plain local peasant sausage!

fx

Mon, 24 Mar 2008 13:37:20 GMT

Claudia, the wine bottle needs to be close at hand to avoid any burning, and it certainly won"t catch fire, so usually I just tuck it in the back of my stove!

fx

Mon, 24 Mar 2008 13:32:55 GMT

Paul check your local Delicatessen for to-be-boiled sausages of the smoky persuasion, that should work.

fx

Mon, 24 Mar 2008 13:32:21 GMT

GunnCat, I think the taste of this sausage must be very similar to any other smoked pork to-be-boiled sausage. You must have tons of equivalent in those mom-and-pops delicatessen run by people of German or Polish descent, altough I don"t know the names of any specific sausage. Maybe a reader from New York could check out a jewish Delicattessen and ask them about a substitute with no pork.

Luke

Fri, 21 Mar 2008 16:46:20 GMT

Woah. I never imagined a pig"s colon could expand so wide. It almost looks like a ham. Almost. (I really enjoyed the puns, by the way.)

Epex

Thu, 20 Mar 2008 12:42:56 GMT

Thats not Jesus!!But it looks awesome :D

Theodore

Thu, 20 Mar 2008 11:59:41 GMT

Hey FX! Can you demonstrate the classic french vichyssoise soup if you have any leftover leeks and potatoes??By the way, amazing job!Keep cooking!

Christine

Wed, 19 Mar 2008 12:46:04 GMT

This is not fair!!! I am on a need to know basis, and I don"t need to know what part of the pig"s gut this came from! Your pictures are fantastic and I feel that you are teasing me with all this fabulous food that I can not get in the states! I bet this tastes out of this world!

Claudia (cook eat FRET)

Wed, 19 Mar 2008 10:18:42 GMT

I kinda like how you tucked that wine bottle into the back burner on your stove...

Paul Mckenna

Wed, 19 Mar 2008 06:24:49 GMT

Any suggestions of a replacement sausage or similar ?In the UK we would only have a bland supermarket German sausage.That potato and Leek mixture reads great. Will try soon. ThanksPaul

GunnCat

Wed, 19 Mar 2008 05:03:10 GMT

You have to stop teasing us with all these wonderful meats we can"t find in the United States FX! Looks wonderful, I bet it tastes even better.