in Germany

Hessian pea stew with smoked pork

updated

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Ingredients for 4 servings:

  • 400 g peas, peeled
  • 3 potatoes, floury
  • 2 onions
  • 100 g bacon, diced
  • 1 bunch of soup vegetables (carrots, leeks, celery)
  • 4 slice(s) Kasseler, boneless
  • 1 ½ liters vegetable broth
  • salt and pepper
  • marjoram
  • Fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from shelled peas, quick

Fry the bacon cubes in the pot, then add a little fat, add the diced potatoes and chopped soup vegetables, and fry briefly. Add the split peas (no need to soak them overnight) and top up with 1 1/2 liters of vegetable stock. Cook for about 45 minutes. Dice the smoked pork and add it after 30 minutes. When the peas are tender, the dish is ready. Season generously with salt, pepper, and marjoram.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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