Sauerkraut soup with smoked sausage recipe

The soup is often made with Saucisson Vaudois or Neuenburger sausage, which is usually pre-cooked in water for about an hour at 170°F (75°C). It is then sliced and served with leeks, potato gratin, legumes, or lettuce. Both varieties are protected with a geographical indication (IGP–Indication géographique protégée) and produced in Switzerland. Because of high import taxes, they are hard to find outside of Switzerland. A good substitution is smoked sausage, such as Polish sausage, bratwurst, or Italian sausage.