Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fresh or frozen sausage links

  2. (preferably not too spicy)

  3. 3 Garlic cloves

  4. 1/2 lb 227g / 8oz Split green peas

  5. 2 Chicken broth or water

  6. 1/2 teaspoon 2 1/2ml Dried herb

  7. (such as rosemary, thyme, or marjoram)

  8. Salt

  9. Black pepper, freshly ground

  10. 1 Cauliflower head (small)

  11. 1 cup 40g / 1.4oz Fresh herb leaves

  12. (such as parsley or dill)

Instructions Jump to Ingredients ↑

  1. Slice the fresh sausage 1/2-inch thick and saute in a large soup pot over medium heat just until cooked through, 5 to 10 minutes. If you're using frozen sausage links, cook them according package directions, then slice 1/2-inch thick. Remove the sausage to a plate.

  2. Mince the garlic. Add the garlic, split peas, broth, and dried herb to the pan. Bring the liquid to a boil over medium heat. Reduce the heat to low, cover, and simmer until the split peas are tender, about 35 minutes. Season lightly with salt and pepper (the sausage will add more seasoning later).

  3. While the split peas are cooking, separate the cauliflower into small florets. Rinse and mince the fresh herb.

  4. When the split peas are cooked, stir them vigorously with a whisk to slightly puree them. Add the cauliflower and simmer covered until tender, about 10 minutes. Add the sliced sausages and heat for a minute or so longer to heat them through.

  5. Remove the pot from the heat and adjust the seasoning. Stir in the parsley and serve hot. This recipe makes 4 servings.

  6. Variation: For vegetarians, omit the sausages and add instead 2 cups more liquid and 1/2 ounce dried mushrooms with the split peas. Add 1/2 cup long-grain rice or other grain or 1 cup orzo or acini pepe with the cauliflower and cook until tender.


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