Grandmother`s Pea Stew with Pork Belly and Wiener Sausages
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g peas, dried
- 2 liters water
- 1 onion (s)
- 300 g pork belly, hot smoked
- 2 tablespoon rapeseed oil
- 300 g potato (s), waxy
- 2 carrot (s)
- 0.25 ¼ tuber / n celery
- 1 leek
- 2 bay leaves
- 1 tablespoon marjoram, dried
- salt and pepper
- 3 pairs Viennese sausages
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Soak the peas overnight in 2 liters of cold water the day before.
- The next day, peel and dice the onion. Cut the pork belly into slices and sauté in a large, wide saucepan in hot rapeseed oil with the onion cubes. Add the peas together with the soaking water and cover and simmer for 1 hour over a low heat.
- In the meantime, clean or peel and wash the vegetables. Dice the potatoes. Cut the carrots, celery and leek into thick slices. Add the vegetables and bay leaves to the peas, stir in the marjoram, season with salt and pepper and let the stew simmer for another 30 minutes.
- Remove the pork belly and bay leaves and a third of the peas and vegetables. Puree the stew.
- Cut the wiener sausages into slices and fry them in the hot butter.
- Add the peas, vegetables, pork belly and sausage slices to the stew and season with salt and pepper.
- Fresh white bread goes well with it.
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