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Authentic Paipet fier Recipe
Doubs, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Paipet fier or pépéfier is a rural dish originating from the French region of Daube. The traditional version is made with Montbéliard sausages, potatoes, flour, olive oil, wine vinegar, and seasonings, while other versions include aromatic herbs and eggs. For those who appreciate the flavors of days gone by, the dish can still be found in rural areas around Besançon, or you can make it yourself as a comforting winter dinner.
Cooking tips
-
sausages
Montbéliard sausages can be a bit tricky to find if you’re not in France. If unavailable, any other smoked pork sausages are viable substitutes, although it’s always best to go the traditional and authentic way. -
the sauce
The sauce should be light brown and runny when it’s first made. Don’t worry, the potatoes will soon thicken it. -
variations
If desired, once everything has been cooked and the dish is ready to be served, it can be garnished with halves of hard-boiled eggs on top for a nice and rustic visual presentation (and also some extra flavors).
Recipe variations
Traditional Paipet Fier
PREP 5min
COOK 45min
READY IN 50min
This is the recipe for a traditional paipet fier made with Montbéliard sausages, flour, potatoes, olive oil, wine vinegar, and seasonings.
Ingredients
Traditional Paipet Fier
2 Montbéliard sausages
1.4 kg (3 lbs) potatoes
2 tbsp flour
2 tbsp wine vinegar
1 tbsp olive oil
a pinch of salt
a pinch of black pepper
Preparation
1
Traditional Paipet Fier
Step 1/6
Peel and slice the potatoes, cook them for 15 minutes, then drain and set aside.
Step 2/6
Place the sausages in a large pot, cover them with water, bring to a boil, then turn the heat down and cook them for 25 minutes.
Step 3/6
Remove the sausages from the pot and slice them, but reserve the cooking water instead of pouring it down the drain.
Step 4/6
Heat the olive oil in a saucepan, add the flour and stir. Incorporate the cooking water bit by bit in order to get a creamy sauce.
Step 5/6
Season with salt and pepper, then mix in the vinegar.
Step 6/6
Mix the potatoes and sausages with the sauce and serve hot.
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