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Peas with sausages

Peas with sausages


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We clean and wash the onion, finely chop it and put it to harden in a bowl (about 2 l) with hot oil. Add sausages cut into pieces 2-3 cm long.

After the sausages have hardened a bit, put two cups of water and let it boil.

When the water boils, add the frozen peas and continue to boil.

After 10 minutes add the donut paste, bay leaves, salt and pepper to taste.

Leave it on the fire for another 10-15 minutes, practically until the peas are cooked and the water has dropped.

Add the tomato juice and leave for another 5 minutes, then turn off the heat and serve

Great appetite!


  • 500 gr lean pork
  • 1.2 kg of fresh or frozen peas
  • 1 onion
  • 250 ml tomato paste
  • 1 bay leaf
  • salt
  • pepper
  • 1 teaspoon of paprika
  • 1 tablespoon of starch or flour
  • 4-5 tablespoons olive oil
  • a bunch of dill

Cut the pork into suitable cubes and brown it for 5-6 minutes in olive oil. Add the chopped onion and heat a little more.

Add the spices, salt and bay leaf.

Then the tomato paste and leave for another minute.

And finally the peas, cover with water and cook until the pork is done.

Dissolve the starch in a little water and pour it into the peas to thicken the liquid. Bring a few more boils and turn off the heat. Add the chopped dill and serve.

Good job and good appetite!

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Recipe of the day & # 8211 What do I cook today?

Food with peas, potatoes and cabanos

I decided to leave the experiments for the moment and try a recipe from my mother, something classic, which always comes out delicious, lasts several days and is not expensive at all. I like that it cooks very quickly and requires minimal attention when boiling.

If you feel like:

* something that lasts a few days

* a super easy recipe that requires minimal attention

Ingredients (10-12 servings):

* 4 large boxes of peas (Bonduelle only!)

* 500 g carnati cabanas Meda

* 4 medium potatoes, cut into larger pieces

* half a cup of broth

* salt to taste (I do not add much salt, as I love the sweet taste of peas)

* enough water to cover the peas in the pot

1. In a medium saucepan pour oil and cook the onion. Put the broth and mix well at the right heat.

2. First put the potatoes to have time to boil, after a few minutes add the peas and mix well. Fill with enough water to cover the peas. When the potatoes are cooked it means it is ready.

3. Heat oil in a pan. Cut the sausages as long as your little finger and cut them into X at the ends. Fry well in the pan. Remove from the oil and finish in the pea dish (but after it has boiled completely).

*3. It can be done differently: Fry the sausages separately, without putting them in food, and enjoy them fresh, with peas.


Pasta recipe with sausages and peas

250 grams of pasta
150 grams of homemade sausages
half a can of tomatoes
200 grams of tomato sauce with basil
five to six tablespoons of canned peas
a medium carrot
half a celery stalk Apio (optional)
two tablespoons of olive oil
a small cup of water
salt, pepper to taste

  • Preparation for pasta recipe with sausages and peas
  1. Put a large pot of boiling water and add salt to it.
  2. As the water for the pasta boils, we start preparing the sauce.
  3. Remove the skin from the house sausage, put it in a plate and crush it with a fork.
  4. We clean and wash the carrot and celery stalks. Grate the carrot and cut the stems into small cubes.
  5. Heat the two tablespoons of olive oil in a pan and add the carrot and celery.
  6. Put water and simmer for five to ten minutes to soften.
  7. Add the mashed sausage and mix.
  8. Put the tomatoes and tomato juice in the pan and let it boil for another quarter of an hour, after which, at the end, add the canned peas, which do not need much cooking time because they are pre-cooked.
  9. Adjust the taste of salt and pepper and let the sauce drop for another five to ten minutes.
  10. Meanwhile, put the pasta in the water, which of course is already boiling on the other side of the stove, and boil them for as many minutes as it says on the package. When they are ready, drain them and mix them with the sauce in the pan.
  11. Serve hot with a little Parmesan sprinkled over them, for extra flavor. Parmesan is optional. They are very tasty without it.

Recipe to prepare a dish of yellow dried pea cream with sausages

Dried yellow pea cream food with sausages

It's my favorite food. It is a very healthy and delicious food. Unfortunately, only I eat in the family and for this reason I rarely prepare it.

It can also be eaten during fasting, but instead of sausages I prepare onions cooked in oil.

Ingredients yellow dry pea cream with sausages

  • 500 g dried yellow peas
  • 2 tablespoons oil
  • 1 clove of garlic
  • salt
  • a tablespoon of flour
  • 200gr sausages

Method of preparation

The dried peas are washed and soaked for 2 hours. Then drain the water and boil in cold water with salt over low heat, stirring occasionally so as not to get caught.

When the pea has softened with the hand blender, pass it.

Heat 2 tablespoons of oil in a saucepan and add 1 clove of crushed garlic.

Fry the garlic a little and add a tablespoon of flour. Then add the dried peas and boil a little more, stirring constantly.

If necessary, add a little salt and water.

Cut the sausages into slices and fry a little in the pan with oil.

You can decorate the peas with the tops according to your preference. Great appetite!

ingredients 1. the peas are soaked 2. put the peas to boil in water 3. pass the food 4. Heat 2 tablespoons of oil and 1 clove of crushed garlic 5. add flour 6. add the dried peas 7. the sausages are cut into rounds 8. fry the sausages 9. yellow pea dish with sausages

Pasta recipe with sausages and peas

250 grams of pasta
150 grams of homemade sausages
half a can of tomatoes
200 grams of tomato sauce with basil
five to six tablespoons of canned peas
a medium carrot
half a celery stalk Apio (optional)
two tablespoons of olive oil
a small cup of water
salt, pepper to taste

  • Preparation for pasta recipe with sausages and peas
  1. Put a large pot of boiling water and add salt to it.
  2. As the water for the pasta boils, we start to prepare the sauce.
  3. Remove the skin from the house sausage, put it in a plate and crush it with a fork.
  4. We clean and wash the carrot and celery stalks. Grate the carrot and cut the stems into small cubes.
  5. Heat the two tablespoons of olive oil in a pan and add the carrot and celery.
  6. Put water and simmer for five to ten minutes to soften.
  7. Add the mashed sausage and mix.
  8. Put the tomatoes and tomato juice in the pan and let it boil for another quarter of an hour, after which, at the end, add the canned peas, which do not need much cooking time because they are pre-cooked.
  9. We match the taste of salt and pepper and let the sauce continue to drop for another five to ten minutes.
  10. Meanwhile, put the pasta in the water, which of course is already boiling on the other side of the stove, and boil them for as many minutes as it says on the package. When they are ready, drain them and mix them with the sauce in the pan.
  11. Serve hot with a little Parmesan sprinkled over them, for extra flavor. Parmesan is optional. They are very tasty without it.

Ingredients for the recipe for lentil dish with homemade sausages

  • -500 g lentils
  • -30-40 ml oil
  • -4-5 homemade sausages if possible
  • -1-2 carrots
  • -1 large onion, about 300 g
  • -1 bell peppers
  • -2 tablespoons of concentrated tomato paste or 500 ml of thick tomato juice
  • -1-2 cloves of garlic
  • -salt pepper
  • -dill and green parsley

Peas with sausages

Put the peas in hot melted butter and leave on low heat, stirring, until soft.
If using peas from the box, wash them well beforehand.
After sautéing, cover with hot water (meat or vegetable soup) and let it boil for a while until the peas are done.
Separately, dissolve the flour (starch) in the milk, add the sour cream and after mixing, pour over the peas.
It matches the salt.
Stir continuously over low heat (without boiling) until the sauce is bound.
Sprinkle with parsley and dill, and remove from the heat.
I put them together with the loose starch.
Leave it for a few minutes, covered to let the flavors penetrate, then it can be served.

In order to be well penetrated, and to roast completely, put the sausages in a saucepan and pour cold water over them.
Cover with a lid and simmer for about 10-12 minutes.
When the water has dropped, add the cold lard, put it on a high heat and fry it, turning it on all sides, until it browns nicely.
I'm ready in about 15 minutes.
The sausages can also be fried in the oven, in a tray, after they have been cooked.
Serve with prepared pea garnish.


Recipe to prepare a dish of dried yellow pea cream with sausages

Dried yellow pea cream food with sausages

It's my favorite food. It is a very healthy and delicious food. Unfortunately, only I eat in the family and for this reason I rarely prepare it.

It can also be eaten during fasting, but instead of sausages I prepare onions cooked in oil.

Ingredients yellow dry pea cream with sausages

  • 500 g dried yellow peas
  • 2 tablespoons oil
  • 1 clove of garlic
  • salt
  • a tablespoon of flour
  • 200gr sausages

Method of preparation

The dried peas are washed and soaked for 2 hours. Then drain the water and boil in cold water with salt over low heat, stirring occasionally so as not to get caught.

When the pea has softened with the hand blender, pass it.

Heat 2 tablespoons of oil in a saucepan and add 1 clove of crushed garlic.

Fry the garlic a little and add a tablespoon of flour. Then add the dried peas and boil a little more, stirring constantly.

If necessary, add a little salt and water.

Cut the sausages into slices and fry a little in the pan with oil.

You can decorate the peas with the tops according to your preference. Great appetite!

ingredients 1. the peas are soaked 2. put the peas to boil in water 3. pass the food 4. Heat 2 tablespoons of oil and 1 clove of crushed garlic 5. add flour 6. add the dried peas 7. the sausages are cut into rounds 8. fry the sausages 9. yellow pea dish with sausages

Paella with chicken and peas

Not everyone goes for seafood, but that doesn't mean you can't enjoy the famous paella, usually cooked with shrimp, shellfish and octopus. An equally tasty variety, but to the liking of traditionalists, it contains fresh chicken and pea pods.

Prepare your spices before you start cooking. Mix the white wine with a saffron powder and salt with the paprika and pepper. With the latter, season the chicken, mixing well to cover it.

Heat a large non-stick pan with a metal handle (so that it can be put in the oven later). It would be good to have a special paella pan at hand. Fry the chopped sausage in a pan for 3 minutes, until it starts to brown.

Remove the pieces of sausage on a plate. Add a tablespoon of olive oil to the pan and then the chicken breasts. Fry them on both sides for 8 minutes. Take the chicken out on the plate with Chorizo.

Drain the oil and fat from the pan and cook the onion for 5 minutes over medium heat. Add the garlic and mix quickly. Then the long grain rice and mix until incorporated with the onion. Now pour the wine with saffron and let the mixture boil.

Add chicken soup, chopped tomatoes, a little tomato juice (3 tablespoons) and baked pepper. Let them simmer, covering with a lid. When the rice has softened a little, turn off the heat and you can put the pieces of sausage to mix in the rice. Place the chicken sticks on top.

Cover the pan with aluminum foil and place it in the preheated oven at 230C / gas stage 8, for 25 minutes until the rice is almost done. Remove from the oven, remove the chicken pieces from the pan and season with salt and pepper, mixing well. Now put the pea pods and the copanels on top again. Bake for 10 minutes until the pods, rice and chicken are soft.

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Paella with chicken and peas

Not everyone goes for seafood, but that doesn't mean you can't enjoy the famous paella, usually cooked with shrimp, shellfish and octopus. An equally tasty variety, but to the liking of traditionalists, it contains fresh chicken and pea pods.

Prepare your spices before you start cooking. Mix the white wine with a saffron powder and salt with the paprika and pepper. With the latter, season the chicken, mixing well to cover it.

Heat a large non-stick pan with a metal handle (so that it can be put in the oven later). It would be good to have a special paella pan at hand. Fry the chopped sausage in a pan for 3 minutes, until it starts to brown.

Remove the pieces of sausage on a plate. Add a tablespoon of olive oil to the pan and then the chicken breasts. Fry them on both sides for 8 minutes. Take the chicken out on the plate with Chorizo.

Drain the oil and fat from the pan and cook the onion for 5 minutes over medium heat. Add the garlic and mix quickly. Then the long grain rice and mix until incorporated with the onion. Now pour the wine with saffron and let the mixture boil.

Add chicken soup, chopped tomatoes, a little tomato juice (3 tablespoons) and baked pepper. Let them simmer, covering with a lid. When the rice has softened a little, turn off the heat and you can put the pieces of sausage to mix in the rice. Place the chicken sticks on top.

Cover the pan with aluminum foil and place it in the preheated oven at 230C / gas stage 8, for 25 minutes until the rice is almost done. Remove from the oven, remove the chicken pieces from the pan and season with salt and pepper, mixing well. Now put the pea pods and the tops again on top. Bake for 10 minutes until the pods, rice and chicken are soft.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.