Roasted sausage with pea porridge
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Thicker sausages browned in fat, served with peas cooked in water, then mixed with other ingredients, served garnished with onions and bacon browned in lard.
Ingredients:
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Procedure:
1. Soak and cook the peas with the bay leaf until soft, keep an eye on them, they like to plump up
2. When the peas are soft, drain off excess water, add salt, pepper, grated garlic and blend
3. Fry the bacon and onion in lard, add half of it to the mash, leave the other half on top for garnish, season with marjoram
4. Serve with a nice fat fried sausage or a poached egg.
Note:
Recipe from Cooking with Tom, photo and text by Tomáš Mika
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