Wurty with pea porridge and bread

Chickens roasted in a pan in oil until golden brown, served with bacon rashers, pea porridge and bread.

Ingredients:

For the wieners and bacon: 4 pcs large wieners 4 pcs bacon slices with skin about 5 mm thick

/td> oil for frying For the pea porridge: 300 g of peas 80 g of butter 80 g of butter 30 g onion 20 g smooth flour 150 ml milk black ground pepper water salt

Procedure:

Preparation of mashed peas:
1. Rinse and soak the peas for a few hours (preferably overnight)
2. Drain the water, pour in clean water and cook the peas under a lid until tender, remembering to salt them just before the end of cooking
3. Press the cooked peas through a fine sieve into a milk-diluted butter and flour roux, or you can blend them with an immersion hand blender and mix them with the roux
4. When serving, brush the individual portions of the pea porridge with melted butter and garnish with fried onions.

Preparation of the wieners and bacon:
1. Cut the ends of the wieners crosswise and fry them in oil
2. Cut the bacon slices with the skin into strips, but do not cut them, the bacon slices must remain whole with the skin
3. Fry the prepared bacon sharply in a frying pan after the sausages, the bacon will curl and thanks to the incision will form “Rooster ridges”, then use them to cross the roasted vuřti.

Single portions of the bacon garnished roosters are served with pea mash brushed with butter and sprinkled with fried onions. Serve fresh slices of bread as a side dish.

Note:

For the preparation of the roux, see recipe: Porridge.