| 250 g | Peas, dried |
| 1 <>/<> liters | Water |
| 80 g | Bacon, streaky, well smoked |
| 1 m. size | onion(s), finely chopped |
| 150 g | Carrot(s), cleaned, diced |
| 100 g | celeriac, peeled, diced |
| 300 g | Potatoes, floury, peeled, diced |
| 1 tsp | Marjoram, rubbed, approx. |
| Salt and pepper, white, from the mill | |
| 4 | Wiener |
| 1 tbsp | parsley, chopped, or more |
Nutritional values per serving
Kcal
418
Protein
15.10 g
Fat
30.00 g
Coal hydr.
20.15 g
Preparation
Working time: approx. 20 minutesResting time approx. 8 hoursCooking/baking time approx. 1 hour 15 minutesTotal time approx. 9 hours 35 minutes
Wash the peas and soak them overnight in about 1.5 l of water.
Dice the bacon and leave it out in a saucepan, add the diced onion, carrot and celery and sauté briefly. Add the peas with the soaking water and let everything simmer for about 1 hour, stirring from time to time so that nothing sticks. Then add the potatoes and marjoram and continue cooking. Once the potatoes are cooked, season the stew to taste and let the sausages heat up in it.
Tip: If you like, you can also puree the stew, then of course without the sausages.
Finally, sprinkle the parsley on top.
It tastes good with fresh, strong farmhouse bread.