Pea pot with Kasseler

Name: Pea pot with Kasseler
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g dried, unpeeled green peas; 2-3 TABLESPOONS clear soup; 1 collar Soup Greens; 4 discs Kasseler cutlet (à approx. 175 g); 2 (200 g) Mettwürstchen; 1/2 bunch Parsley; 1 TABLESPOON butter/margarine; 2 discs White bread (from the day before); 7-10 Tbsp salt, black pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g dried, unpeeled green peas
2-3 TABLESPOONS clear soup
1 collar Soup Greens
4 discs Kasseler cutlet (à approx. 175 g)
2 (200 g) Mettwürstchen
1/2 bunch Parsley
1 TABLESPOON butter/margarine
2 discs White bread (from the day before)
7-10 Tbsp salt, black pepper

Directions

1
Wash peas the day before and soak in 2 1/2 l water
2
The next day boil peas in soaking water, stir in broth. Cover and cook for about 1 1/2 hours
3
Clean or peel, wash and chop the soup vegetables. Wash the cured pork. Add the soup greens, pork loin and sausages to the peas approx. 20 minutes before the end of the cooking time, cook along with the peas
4
Wash and chop the parsley. Heat the fat. Crumble bread. Roast with parsley in hot fat while turning, remove
5
Remove the sausages and meat. Remove the cured pork from the bone. Cut the sausages into slices. Season the stew to taste. Serve with sausages and pork loin and sprinkle with breadcrumbs.
6
Drink: cold beer