John Myers
Ingredients for 6 servings:
- 500 g peas, dried green or yellow
- 500 g smoked Kasseler
- 4 sausages (Mettwurst)
- 3 m.-large carrot(s)
- 1 stalk(s) leek
- 750 g floury potatoes
- salt and pepper
- 1 cube of vegetable stock
- 1 tsp marjoram
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
with smoked pork and mettwurst
Soak the peas in 2 liters of water overnight. The next day, bring the peas and the soaking water to a boil. Remove any foam that forms with a slotted spoon. Simmer for about 1 hour. After about 30 minutes, add the meat and the sliced mettwurst. In the meantime, wash and trim the carrots and leeks and cut them into thin slices. Peel the potatoes and cut them into small cubes. After a total of 1 hour of cooking time, remove the meat and chop it finely. Add the carrots, leeks, potatoes, vegetable stock and marjoram. Let everything simmer for another 20 minutes. Finally, add the meat again. Since the meat and mettwurst are smoked, season carefully with salt and pepper. I always cook a large batch and freeze the leftovers in portions.
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