Erbswurst | Celebrate Sausage S06E14

smoked pork

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Lean turkey reduces fat content while maintaining protein.

potato starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is a common thickener and more affordable.

Cut up smoky bacon into small chunks.

Grind bacon with pork back fat.

Soak sausage casing in water for 15-20 minutes.

Heat pea flour on medium heat for 8-10 minutes to remove moisture.

Render fat from bacon and pork fat on medium heat until browned and soft.

Add diced onions and cook until translucent, stirring frequently.

Add spices (salt, black pepper, nutmeg, thyme) and mix well.

Gradually add pea flour to the mixture until a paste consistency is achieved.

Stuff the sausage mixture into the casing and tie off the ends.

Refrigerate the sausage to firm up overnight.

Cut a slice of the sausage and place it in a pot with water to make pea soup.

Heat the pot on medium heat until the sausage breaks apart and thickens the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens