Yellow pea soup with Kasseler & sausage

Name: Yellow pea soup with Kasseler & sausage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 1 pack of (500 g) yellow unpeeled peas; 1 bunch of greens; 500 g Potatoes; 1 medium onion; 750 g Kasselernacken with bone; 2-3 TABLESPOONS Oil; 1 Bay leaf; 1 TABLESPOON dried marjoram; 7-10 Tbsp salt and pepper; 4 Mettenden (cooked sausages); some stem(s) fresh marjoram to garnish

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

1 pack of (500 g) yellow unpeeled peas
1 bunch of greens
500 g Potatoes
1 medium onion
750 g Kasselernacken with bone
2-3 TABLESPOONS Oil
1 Bay leaf
1 TABLESPOON dried marjoram
7-10 Tbsp salt and pepper
4 Mettenden (cooked sausages)
some stem(s) fresh marjoram to garnish

Directions

1
Wash the peas, drain briefly and soak overnight in 2 1/2 l cold water.
2
Clean or peel and wash the soup greens and potatoes. Peel the onion. Dice everything. Wash the cured pork loin. Heat the oil in a large pot. Brown vegetables, potatoes and onion. Add peas with soaking water, cured pork, bay leaf and dried marjoram.
3
Season with pepper and bring to the boil. Simmer covered over medium heat for about 1 1/2 hours, stirring from time to time. Add the mead for the last 15 minutes.
4
Remove the cured pork and sausages from the soup. Remove meat from the bone and dice, cut sausages into slices. Put meat and sausage back into the soup. Season to taste with salt and pepper. Sprinkle with marjoram leaves.
5
Drink: cold beer.