Ingredients with Measurements:
- 1 cup dried yellow split peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 4 sausages
- 1 tbsp vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the split peas and soak them in water for at least 2 hours.
2. In a pot, sauté the chopped onion and minced garlic in vegetable oil until they are soft and fragrant.
3. Add the soaked split peas, water, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the peas are soft and cooked through.
4. Remove the pot from the heat and let it cool slightly. Then, transfer the mixture to a blender or food processor and blend until it becomes a smooth paste.
5. Preheat the oven to 375°F (190°C).
6. Place the sausages on a baking sheet and bake in the preheated oven for 20-25 minutes, or until they are cooked through and browned.
7. Serve the pease pudding with the sausages on top.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 1 hour for the pease pudding, 20-25 minutes for the sausages
Temperature:
- Pease pudding: simmer on low heat
- Sausages: bake at 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 25g
- Protein: 22g
Substitutions for ingredients:
- Yellow split peas can be substituted with green split peas or lentils.
- Sausages can be substituted with any type of cooked meat or vegetarian protein.
Variations:
- Add chopped herbs, such as parsley or thyme, to the pease pudding for added flavor.
- Serve the pease pudding with mashed potatoes or roasted vegetables instead of sausages.
Tips and tricks:
- Soaking the split peas beforehand will help them cook faster and become softer.
- If the pease pudding is too thick, add a little bit of water or broth to thin it out.
- Leftover pease pudding can be stored in the fridge for up to 3 days.
Storage instructions:
- Store leftover pease pudding in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the pease pudding in the microwave or on the stovetop, adding a little bit of water or broth to thin it out if needed.
Presentation ideas:
- Serve the pease pudding and sausages on a plate, garnished with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs, such as parsley or thyme
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the pease pudding is too thick, add a little bit of water or broth to thin it out.
- If the sausages are not cooked through, bake them for a few more minutes until they are browned and cooked through.
Food safety advice:
- Make sure the sausages are cooked through before serving.
Food history:
- Pease pudding is a traditional English dish made from split peas, which were a staple food in the Middle Ages.
Flavor profiles:
- The pease pudding has a creamy and savory flavor, while the sausages add a meaty and slightly smoky flavor.
Serving suggestions:
- Serve the pease pudding and sausages as a main dish for lunch or dinner.
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Region: English