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Peas with sausages

Peas with sausages

I can say that I didn't make peas with sausages or it hasn't been made in the house for years. And as I have moments when I don't know what to prepare for food, although I don't feel like cooking anything when I see that the weather is so closed and I don't have a bit of natural light to get my pictures calm (I'm sick accustomed only to the sun and a pleasant natural light), these days I rummaged in the fridge, I saw that I had some peas and I thought of preparing it with sausages. My family really liked it a lot, it turned out that they didn't eat this dish for a long time;)

  • 250 gr peasant sausages
  • 600 gr peas
  • 1 onion
  • 1 carrot
  • 1/2 ardei kapia
  • 250 gr tomatoes in their own juice
  • 1 tablespoon tomato paste
  • 2 tablespoons oil
  • green dill
  • salt
  • pepper
  • 1/2 teaspoon paprika
  • 1 clove of garlic

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Sausage peas:

Peel an onion and finely chop it.

Peel a squash, grate it and cut it in half.

We clean the kapia pepper from the seeds and then we cut it into cubes.

We cut the sausage into rounds.

In a larger pan or saucepan, heat the oil and lightly brown the pieces of sausage.

Add the onion, the carrot, simmer for 2 minutes then add the kapia pepper.

Cover all ingredients with water, season with a little salt and pepper.

Put a lid and let it drop to the right heat.

When the vegetables are well done, add the peas (if it is frozen, add it faster, mine being in the box, it was boiled and I put it towards the end), the paprika (if the juice has dropped too much, add a little hot water ).

We pass the tomatoes through a blender and after it has boiled a few times, we add the peas but also the tomato paste.

Mix well, leave on the fire for another 3-4 minutes, then pull the pan aside and put the cleaned and sliced ​​garlic.


Sprinkle chopped green dill on top.

Good appetite!


Peas with sausages

Put the peas in hot melted butter and leave on low heat, stirring, until soft.
If using peas from the box, wash them well beforehand.
After sautéing, cover with hot water (meat or vegetable soup) and let it boil for a while until the peas are done.
Separately, dissolve the flour (starch) in the milk, add the sour cream and after mixing, pour over the peas.
It matches the salt.
Stir continuously over low heat (without boiling) until the sauce is bound.
Sprinkle with parsley and dill, and remove from the heat.
I put them together with the loose starch.
Leave it for a few minutes, covered to let the flavors penetrate, then it can be served.

In order to be well penetrated, and to roast completely, put the sausages in a saucepan and pour cold water over them.
Cover with a lid and simmer for about 10-12 minutes.
When the water has dropped, add the cold lard, put it on a high heat and fry it, turning it on all sides, until it browns nicely.
I'm ready in about 15 minutes.
The sausages can also be fried in the oven, in a tray, after they have been cooked.
Serve with prepared pea garnish.


Peas with sausages

Put the peas in hot melted butter and leave on low heat, stirring, until soft.
If using peas from the box, wash them well beforehand.
After sautéing, cover with hot water (meat or vegetable soup) and let it boil for a while until the peas are done.
Separately, dissolve the flour (starch) in the milk, add the sour cream and after mixing, pour over the peas.
It matches the salt.
Stir continuously over low heat (without boiling) until the sauce is bound.
Sprinkle with parsley and dill, and remove from the heat.
I put them together with the loose starch.
Leave it for a few minutes, covered to let the flavors penetrate, then it can be served.

In order to be well penetrated, and to roast completely, put the sausages in a saucepan and pour cold water over them.
Cover with a lid and simmer for about 10-12 minutes.
When the water has dropped, add the cold lard, put it on a high heat and fry it, turning it on all sides, until it browns nicely.
I'm ready in about 15 minutes.
The sausages can also be fried in the oven, in a tray, after they have been cooked.
Serve with prepared pea garnish.


Dried peas with sausages

Dried peas with sausages from: peas, concentrated cube of chicken or smoked ribs, sausages, onions, butter, oil, flour.

Ingredient:

  • 250 g peas (dried)
  • 1 cube of concentrated chicken (or smoked ribs)
  • 300 g sausages
  • 2 onions
  • 30 g butter
  • oil
  • flour

Method of preparation:

The dried peas are soaked for about 10 hours, then boiled in 1.5 l of water. Season with concentrated cube. Until the peas boil, fry the sausages in three tablespoons of oil.

Then set aside and, after cooling a little, cut into slices. In the remaining fat, fry the sliced ​​onions and pre-rolled in flour. Then remove slices of onion from the fat, using a spoon with holes. The peas are boiled until they become pasty.

Add the butter, salt and pepper to taste, mixing well. Put 2-3 tablespoons of peas in the plate, and place the slices of sausages and fried onion slices on top.