Servings: persons
Yellow Peas
The delightful Danish classic: Yellow Peas. The dish is both loved and hated by many, but the fact is that it is a classic we all have a connection to.
Ingredients
EXPLODED PORK
- 750 gram Pork Belly a whole piece without bones
- 200 gram Soup Herbs e.g., onions, celery, and carrot
Brine
- 150 gram Sea Salt
- 30 gram Cane Sugar
- 0.5 l Water
- 1 gram Juniper Berries whole
- 2 pcs. Bay Leaf
- 1 gram Whole cloves
YELLOW PEAS
- 750 gram Peas split and yellow
- 3-4 pcs. Bay Leaf
- 2 l Water about
- 350 gram Pearl Onions or onion
- 750 gram Carrots
- 5-6 pcs. Leek
- 500 gram Potato firm
- 1 bunch Fresh thyme
- Salt and Pepper freshly ground
MEDISTER SAUSAGE
- 1-1,5 kg Medister Sausage
ACCESSORIES
- Mustard
- Rye Bread
Instructions
CURED PORK:
- Place the pork for curing in cold brine for 1-2 days.
- Then boil the pork until tender in fresh water, possibly with soup vegetables.
YELLOW PEAS:
- Boil the peas in water with bay leaves for about 45 minutes until tender.
- Add more water if the peas are about to burn.
- Remove the bay leaves.
- Blend the peas into a purée.
- Peel onions, carrots, and cut into small cubes, clean leeks and cut into rings, and rinse thyme.
- Add pearl onions or chopped onions, carrot cubes, leek rings, and thyme leaves to the yellow peas and bring to a boil.
- Thin with the cooking water from the cured pork to the desired consistency.
- Peel potatoes and cut into small cubes.
- Boil the potato cubes in unsalted water in another pot.
- Boil for about 15 minutes until they are almost tender.
- Drain the water and add the potatoes to the yellow peas.
- Season the yellow peas with salt and pepper.
SAUSAGE:
- Boil the sausage over low heat until warmed through, about 15 minutes.
- Prick it after 5 minutes with a meat needle or fork to avoid the casing from bursting.
- Cut the warm sausage into pieces, slice the pork, and serve the meat with mustard and rye bread as an accompaniment to the steaming hot yellow peas.