Puree of Peas with Sausages

Puree of Peas with Sausages

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Servings: 6
Calories: 690


  • 1 lb dried split peas
  • 1 Spanish onion stuck with 2 cloves
  • bouquet garni
  • salt
  • 12 oz frozen green peas
  • 5 floz hot milk
  • 3 oz butter
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 1 lb well-flavoured pork sausages
  • 6 tbsp dry white wine


  • Place the split peas in a large pan. Cover with cold water and bring to the boil over a low heat. As soon as the water boils remove from the heat, cover and leave the peas to soak for 1 hour.
  • Drain the peas and cover with fresh water. Add the onion stuck with cloves and the bouquet garni. Bring to the boil over a high heat, then reduce the heat and simmer gently for 45 - 60 minutes, or until tender, depending on their age and quality.
  • Meanwhile, bring another saucepan of salted water to the boil. Add the frozen green peas and simmer gently for 5 minutes, or until very tender. Drain.
  • Drain the split peas, discarding the onion and cloves and the bouquet garni. Combine the split peas and green peas.
  • Rub the mixture through a fine sieve with a wooden spoon into the top pan of a double boiler or a bowl which is then placed over a pan of simmering water. Blend the hot milk and 50 g (2 oz) of the butter into the sieved pea mixture and cook over simmering water until the puree is smooth and thick. Season to taste with salt and freshly ground black pepper
  • Meanwhile, heat the remaining butter and the olive oil in a frying-pan large enough to take the sausages in one layer. Moisten the sausages with warm water and place them side by side in the pan. Fry the sausages for 5 - 6 minutes on each side or until browned and cooked through, turning with a spatula. Remove with a slotted spoon and keep warm.
  • Pour off the fat. Add the wine to the frying-pan and reduce to half the original quantity over a high heat, stirring with a wooden spoon and scraping the sediment from the bottom of the pan.
  • To serve, heap the pea puree in a heated serving dish. Arrange the cooked sausages on top and spoon over the wine-flavoured pan juices. Serve immediately.
Calories: 690 kcal
Carbohydrates: 57 g
Protein: 34 g
Fat: 36g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 608 mg
Potassium: 1141 mg
Fiber: 22 g
Sugar: 11 g
Vitamin A: 998 IU
Vitamin C: 26 mg
Calcium: 99 mg
Iron: 5 mg
Ingredients Pork, Pork Sausage
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