Pea Stew with Sausages and Pork Cheek

Ingredients

• 350 g unshelled peas
• 400 g mature pork cheek
• 500 g soup vegetables (1 bundle)
• 400 g Potatoes
• 1 sprig marjoram
• 1 sprig thyme
• Salt
• Pepper (freshly ground)
• 4 Wiener sausages
• 2 onions
• 50 g mature bacon
• 2 tbsp chopped parsley

Instructions

1. 1.

   Soak peas overnight in 2 L water. The next day bring the soaking water with pork cheek to a boil and simmer for about 1½ hours.

2. 2.

   Wash, trim, peel if necessary, and cut soup vegetables into small pieces. Peel, wash, and dice potatoes. Add soup vegetables, potatoes, marjoram, and thyme to the peas and simmer for another 20 minutes. Season with salt and pepper to taste.

3. 3.

   Remove pork cheek and slice; return slices to the stew. Add sausages to the stew and warm briefly.

4. 4.

   Peel onions and finely dice them. Cut bacon into strips. Render bacon in a pan until crisp. Add onions and sauté briefly.

5. 5.

   Sprinkle stew with parsley and onion‑bacon mixture before serving.