Peas with sausages

Name: Peas with sausages - Eugenia C.
Ingredients: 500 g green peas (can be canned or frozen); 1 tablespoon butter (2 tablespoons oil); 1 tablespoon flour (starch); 2 tablespoons milk; 1 cup thick sour cream; 1 teaspoon fresh parsley; finely chopped; 1 teaspoon fresh dill; finely chopped; salt; 1; 1.5 kg fresh pork sausages; 1; 2 tablespoons lard (20; 30 g)

Diverse - Peas with sausages by Eugenia C. - Recipia

We start this delicious recipe with an essential step: preparing the peas. In a frying pan or pot, melt the butter over medium heat, allowing it to become hot. Once the butter is completely melted, add the fresh, well-cleaned peas and let them cook on low heat. It is important to stir constantly to ensure that the peas soften evenly, thus releasing their flavors. If we opt for canned peas, it is recommended to wash them well under a stream of cold water to remove excess salt and preservatives. After the peas have acquired a soft and pleasant texture, it is time to add warm water – ideally, we should use meat or vegetable broth for a more intense flavor. Let it boil for a few minutes until the peas are fully cooked. Meanwhile, we take care of the sauce. In a bowl, dissolve the flour or cornstarch in cold milk, mixing well to avoid lumps. Once we have obtained a homogeneous mixture, we add the sour cream, which will give the sauce a special creaminess. Pour the milk and sour cream mixture over the boiled peas, stirring continuously over low heat. It is essential not to let the sauce boil, but to keep it at a moderate temperature until it thickens and becomes a fine texture. Finally, we adjust the salt, and for an extra flavor, we sprinkle fresh herbs: parsley and dill, which we can even add together with the cornstarch at the beginning. After we finish with the peas, we turn our attention to the sausages. They will require a cooking method that highlights their flavor. In a pot, we place the sausages and pour cold water over them. Cover with a lid and let them simmer over medium heat for about 10-12 minutes. This step is crucial as it helps to cook the meat evenly. Once the water has reduced, we add the cold lard, and then increase the heat intensity. It is time to fry the sausages, turning them on all sides so that they develop a nice brown and appetizing crust. This procedure takes about 15 minutes. When everything is ready, we serve the sausages alongside the creamy pea garnish, enjoying a delicious and flavorful dish, perfect for family or friends' gatherings. This recipe not only satisfies the taste buds but also offers a moment of conviviality at the festive table.

Ingredients

500 g green peas (can be canned or frozen)
1 tablespoon butter (2 tablespoons oil)
1 tablespoon flour (starch)
2 tablespoons milk
1 cup thick sour cream
1 teaspoon fresh parsley
finely chopped
1 teaspoon fresh dill
finely chopped
salt
1
1.5 kg fresh pork sausages
1
2 tablespoons lard (20
30 g)

Peas with sausages

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