Boutefas is a Swiss sausage produced in the region of Vaud. The sausage is made with pork, and it's stuffed into a pig intestine, resulting in a typically plump shape that is closed with a string. Its shape keeps the sausage moister on the inside than its thinner cousins.

The name boutefas is derived from the phrase boute la faim, meaning end to hunger. The sausage can be boiled, then sliced, and consumed cold (usually with cheese and other cold cuts), or it can be boiled and sliced, often served with papet vaudois – a combination of potatoes and leeks cooked in cream.