Roasted sausages, pea porridge with onion, bread

Last Updated on August 5, 2024

Original recipe from the recipe book of our grandmothers and great-grandmothers. Usually pea porridge was served for lunch or as a warm dinner.

Ingredients:

Rule for 4 servings: 8 pcs of thin sausages suitable for browning on a griddle or under the grill For the mushy peas: 500 g peas 2 pcs garlic cloves 2 pcs garlic cloves 2 pcs medium onions 1 tablespoon of lard majorana water pepper salt Other: fresh bread slices, sterilized pickles

Procedure:

First, let the over-harvested peas rinse under lukewarm running water, then swell completely covered with cold water, soak for about 3 to 4 hours

After cooking in a colander, blend the drained peas, season with salt, spices and crushed garlic

Stir, if the porridge is too thick, it can be diluted with the pea broth

Slice the onion into thin slices, fry it in lard

Cut the sausages in several places, then fry them under the grill, in a contact grill, or in oil in a frying pan

Serve the sausages with warm mash, pickles and fresh bread.

pea porridge with onion

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