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Hearty Pea Stew with Mettenden Sausages | Savory Classic
(0)
45 min
Under an hour
Knuspr-Küche
Ein herzhafter deutscher Traditions-Eintopf für die kühleren Tage: Süß-aromatische Erbsen, festkochende Kartoffeln und feines Suppengemüse köcheln in kräftiger Brühe mit würzig geräucherten Mettenden zu einem wärmenden Eintopfgenuss.
Preparation method
Peel the potatoes, carrots, and celeriac and cut into even, bite-sized cubes. Wash the leek thoroughly, halve lengthwise, and slice into fine half-rings. Peel and finely dice the yellow onion. Cut the Mettenden sausages into approx. 1 cm thick slices.
Melt the butter in a heavy casserole dish over medium heat. Add the diced onion and sliced Mettenden sausages and sauté for 3 to 4 minutes until golden brown, until the smoky aroma is released.
Add the potato, carrot, and celeriac cubes along with the leek, and sauté while stirring for 2 to 3 minutes. Sprinkle in the dried marjoram so that it unfolds its aroma in the fat.
Chef's tip
For a traditional spicy note, many connoisseurs serve a teaspoon of hot or medium-hot mustard and fresh rustic bread with the pea stew.
The stew is wonderful to make ahead and reheat the next day – the smoky aroma of the Mettenden sausages will then infuse even more intensely.
35 min
Under an hour
