Pea stew with sausages

Name: Pea stew with sausages
Yield: 1
Ingredients: 500 g Ham bones; 1 Onion; 1 TABLESPOON Peppercorns; 1 Bay leaf; 250 g yellow peas; 3 Potatoes; 2 Carrots; 2 Parsley roots; 1 Stalk leek (leek); 100–150 g streaky smoked bacon; 7-10 Tbsp dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Sausages (e.g. Wiener sausage or Bockwurst)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

500 g Ham bones
1 Onion
1 TABLESPOON Peppercorns
1 Bay leaf
250 g yellow peas
3 Potatoes
2 Carrots
2 Parsley roots
1 Stalk leek (leek)
100–150 g streaky smoked bacon
7-10 Tbsp dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Sausages (e.g. Wiener sausage or Bockwurst)

Directions

1
Wash bones. Peel and roughly chop the onion. Put both with peppercorns, ##Laurel## and about 2 l cold water in a large pot. Bring to the boil, cover and simmer for about 1 hour. Skim stock from time to time. Remove peppercorns and bay leaf if necessary
2
In the meantime rinse and drain the peas. Peel or clean and wash ##potatoes##, carrots, parsley roots and ##leek##. Cut everything into small pieces
3
Add prepared vegetables, potatoes, peas, bacon and marjoram to the stock. Bring to the boil again, cover and cook for about 1 1/4 hours. Stir from time to time
4
Remove bones and bacon from the stock. Season soup to taste. Cut bacon into pieces and put them back into the soup. Heat the sausages in it. Goes well with farmhouse bread