Seasoned (lean) and yellow peas

Ingredients for Seasoned (lean) and yellow peas

Instructions for Seasoned (lean) and yellow peas

To prepare the Seasoned (lean) and yellow peas recipe, please follow these instructions:

Get the butcher to fix the pig head.
Put the head and shank in cold water in a saucepan and bring it to a boil.
Foam thoroughly.
Bring salt, porridge pepper and celery top in the water together with 1 whole-plated onion.
Boil until the meat is tender and fall off the leg (about 3 hours).
Pour the meat from the legs and cut it into memory pieces - here you decide how fat the jam should be.
Spices: For 1 pig head and 2 skins, use approx. 1 letter of oregano and 1 letter of basil, as well as 2 large finely chopped onions.
Mix it well - make it easy with your hands in a big dish - so the meat crumbles well.
Season with salt.
Bring the mixture into mold and pour a little of the sweet soup over. Let it stand and pull a little before you put pressure on it. Leave it cold for the day after.
The sweet soup boils well. Come sliced ​​carrots, celery in tern, pork slices and frozen pearls in.
Add the mill's yellow peas.
Eat if Picked up with a good mustard :-)

tips:
This recipe provides large portions - but both jam and soup (without peas and vegetables) can be frozen in portions. Of course the jam is also used for laying.