Yellow peas with neck, bacon and sausages of pig

Ingredients for Yellow peas with neck, bacon and sausages of pig

Instructions for Yellow peas with neck, bacon and sausages of pig

To prepare the Yellow peas with neck, bacon and sausages of pig recipe, please follow these instructions:

Soup
Set of yellow peas soaked in water overnight in the refrigerator. Com neck fillets and bacon in a saucepan. Add water so it just covers. Bring water to a boil and foam. Add the cleaned vegetables and potatoes in whole pieces. Cook over low heat for individual vegetables and potatoes are tender. Take them up and refrigerate them. Add the soaked, drained yellow peas, when all vegetables are addressed. Cook for meat and peas are tender. The meat should cook about 1 ½ hour. Neck Fillet should be very tender, then half to be used in the homemade sausages. Choose the coolest part of the neck fillet for sausages. Cut the bacon into elongated pieces and warm them before serving. Save 1 cup of the broth and boil it in to there are only 2 tbsp back. Hot-glacér-the carved pieces Neck Fillet herein before serving. The soup came with the yellow peas in the blender. Blend soup and sieve it. Warm it and season with salt and pepper. Cut the carrots, parsnips, leeks and potatoes in rustic pieces and warm them them into deep plates and Came. pour soup through.

Sausages
Cut the cooked Neck Fillet into small cubes or findel flesh with a mixer, while it is still warm. In the Blender, it becomes granular. Season with salt and pepper. Mix the minced meat with Minced pork and stir the egg in. Slice the chorizo into small cubes and grate them on a dry pan with onion and garlic into small cubes. Pour pandens content in the forcemeat. Add finely chopped thyme and Rosemary. Mix the warm, cooked meat in the forcemeat. Add salt and pepper to taste. Increased if necessary. a small test to check whether the taste is Meatball in order. Com forcemeat in the intestines. Use a mincer with sausage rolls or an icing bag, but then it is hard work, and it is easiest while forcemeat is "Snug". Do not fill the intestines too hard, since there must be room for cords for each 8-10 cm. Boil the sausages at low heat in a little broth or water 5-10 minutes depending on thickness. Let the sausages lie in the soup in the refrigerator until they are to be used. Rinse the soup of the sausages and fry them in oil. The skin becomes most brittle, if the oil stands up about half the sausages during frying.

Confiterede onions
Cut a strip of lemon peel of spinach and save it to the bottom. Combine the Pearl onions, garlic, oil, three sprigs of thyme and the juice of half a lemon and style it in the oven at 180 degrees for about 10 minutes-like along with Filet Royal. Sieve the liquid from the onions into a bowl. Smut onions and garlic and put them in the bowl. Season with salt and pepper. The two sprigs of thyme are used as garnish at serving.