Pea porridge with cabbage and toasted sausages

Last Updated on August 2, 2024

Cooked mixed peas mixed with boiled cabbage, served with toasted sausages and fried onions.

Ingredients:

600 g of fine sausages 500 g yellow peas 200 g yellow peas cleaned kale 1 tbsp smooth flour 2 pcs garlic cloves 2 pcs larger onions 1 dl cream ground pepper water oil salt

Procedure:

1. Rinse the peas and let them swell in cold water (preferably overnight), then the next day drain them, pour cold water over them, cook them until tender and blend them
2. Cut the stem off the kale and cut the top leaves into coarse noodles
3. In hot oil fry the peeled onion and sliced garlic cloves, add the chopped kale, fry briefly, pour in the cream, add salt, simmer until tender, then stir in the mixed peas, season with salt and pepper and keep warm
4. Slice the remaining peeled onion into rings, mix with plain flour and fry until golden brown, place on a napkin and drain excess fat
5. Cut the sausages into thirds, cut the ends crosswise and fry on all sides in hot oil
6.

Recommendation:

The onions can be coated in a classic batter with snow.