Those of you who follow 2 Guys & A Cooler's youtube channel know that we are in Season 6 of Celebrate Sausage: a new recipe and video everyday in October. That will be a total of 186 recipes posted at the end of this October.
This year they made a hearty soup base used by the German Army since the 1870s: Erbswurst
I just made this but I added some ham and intact split peas to mine and it is really good! This coming from a guy who doesn't like peas but grew up eating Campbell's split pea with ham soup. This concentrate is better.
Here is the video and recipe followed by my notes/ mistakes:
Recipe: https://twoguysandacooler.com/erbswurst/
Ingredients
350 g cured smoked bacon
250 g pork back fat
400 g pea flour
11.35 g salt `
3 g black pepper
.5 g nutmeg
1 g marjoram
.5 g thyme
30 g raw onion diced small
collagen casing 40mm
Instructions
Prepare the casing
soak the casing in a little warm water till you are ready to use
Prepare the Green Pea flour
If you can buy this ingredient then you can skip this step but if you need to make it here's how. Take your dried split peas (from the supermarket) and in small batches run them through the blender. After you have blended the dried peas into a fine powder, sift that powder through a fine mesh sieve.
In a skillet gently toast the pea flour to remove any excess water. Be sure to stir often so as not to burn the flour as that will give you a bitter taste. Once you have cooked out any remaining water set the four to the side.
Preparing the Sausage
Chill your pork fat and cured bacon. Grind on a 6mm plate
In a skillet on a medium heat begin to cook the ground bacon and pork fat. You are looking for the bacon to get to a cooked but soft texture. You don't want the bacon to be crispy at this stage.
Next add the diced onions and cook till they turn translucent. Once this happens add the spices and the herbs that the recipe calls for. Cook for 60 seconds more.
Finally add a little of your pea flour at a time and mix to incorporate. As soon as you get to the consistency of a thick paste then you are finished. Take the pea mixture off the stove and here's where you need to work fast.
Immediately pour the pea mixture into your sausage stuffer and begin to stuff the casings. The mix will be hot so be sure to wear protective gloves. If you wait too long the mixture will firm up and be impossible to stuff into the casings.
Once finished, tie the casings off and let them cool. The sausage will get very hard and is now shelf stable. You can either refrigerate or take it with you on a camping trip to eat for later.
This sausage can be eaten as is for a protein rich snack or you can mix it with water at a rate of 1:7 (one part erbswurst to 7 parts water). This makes a delicious pea soup.
What I did:
The split peas came in a 454 gram pack. I made 400g flour using my Vitamix and added the extra 54g intact split peas to the base when the flour was added. I would have added more but this is all I had. When reconstituting you will have to simmer longer to get them tender, I got them to al dente and liked the texture so I ate a bowl right then.
I used homemade black pepper bacon and some backfat from Porter Road. I ground it with the KitchenAid meat grinder attachment - fine plate - instead of using the big grinder (easier clean up for small batches). I probably should have used the coarse plate: more fat rendered out of the bacon and back fat than I had pea flour for so I used 1 1/4 cup AP flour to get to the right consistency. This worked out well.
I added 150g fine diced ham when the onions were almost done and one clove of garlic, pressed, when the spices were added. The ham was a little tough so it could probably be added with the pea flour.
I stuffed in some summer sausage casings that I have: 61mm diameter.
This recipe reminds me both of making pemmican and making roux: it is a really good way to preserve food for later use. I plan to store it in the freezer but would not hesitate to take it camping or hiking unrefrigerated - the fat plus the cure in the bacon and ham will preserve it at ambient temps for a day or so I think, or longer. Those of you from up north: this would be great to take along while ice fishing.
I had a little left in the stuffing horn and at the bottom of the stuffer. This was about 3/4" in the bottom of a deli container and reconstituted to a volume of about 2/3 quart.
Bad picture of the final product:
One quart deli container is 2/3 full
For this evening's serving I added some cream. Served with a Parker House roll.
This year they made a hearty soup base used by the German Army since the 1870s: Erbswurst
I just made this but I added some ham and intact split peas to mine and it is really good! This coming from a guy who doesn't like peas but grew up eating Campbell's split pea with ham soup. This concentrate is better.
Here is the video and recipe followed by my notes/ mistakes:
Recipe: https://twoguysandacooler.com/erbswurst/
Ingredients
350 g cured smoked bacon
250 g pork back fat
400 g pea flour
11.35 g salt `
3 g black pepper
.5 g nutmeg
1 g marjoram
.5 g thyme
30 g raw onion diced small
collagen casing 40mm
Instructions
Prepare the casing
soak the casing in a little warm water till you are ready to use
Prepare the Green Pea flour
If you can buy this ingredient then you can skip this step but if you need to make it here's how. Take your dried split peas (from the supermarket) and in small batches run them through the blender. After you have blended the dried peas into a fine powder, sift that powder through a fine mesh sieve.
In a skillet gently toast the pea flour to remove any excess water. Be sure to stir often so as not to burn the flour as that will give you a bitter taste. Once you have cooked out any remaining water set the four to the side.
Preparing the Sausage
Chill your pork fat and cured bacon. Grind on a 6mm plate
In a skillet on a medium heat begin to cook the ground bacon and pork fat. You are looking for the bacon to get to a cooked but soft texture. You don't want the bacon to be crispy at this stage.
Next add the diced onions and cook till they turn translucent. Once this happens add the spices and the herbs that the recipe calls for. Cook for 60 seconds more.
Finally add a little of your pea flour at a time and mix to incorporate. As soon as you get to the consistency of a thick paste then you are finished. Take the pea mixture off the stove and here's where you need to work fast.
Immediately pour the pea mixture into your sausage stuffer and begin to stuff the casings. The mix will be hot so be sure to wear protective gloves. If you wait too long the mixture will firm up and be impossible to stuff into the casings.
Once finished, tie the casings off and let them cool. The sausage will get very hard and is now shelf stable. You can either refrigerate or take it with you on a camping trip to eat for later.
This sausage can be eaten as is for a protein rich snack or you can mix it with water at a rate of 1:7 (one part erbswurst to 7 parts water). This makes a delicious pea soup.
What I did:
The split peas came in a 454 gram pack. I made 400g flour using my Vitamix and added the extra 54g intact split peas to the base when the flour was added. I would have added more but this is all I had. When reconstituting you will have to simmer longer to get them tender, I got them to al dente and liked the texture so I ate a bowl right then.
I used homemade black pepper bacon and some backfat from Porter Road. I ground it with the KitchenAid meat grinder attachment - fine plate - instead of using the big grinder (easier clean up for small batches). I probably should have used the coarse plate: more fat rendered out of the bacon and back fat than I had pea flour for so I used 1 1/4 cup AP flour to get to the right consistency. This worked out well.
I added 150g fine diced ham when the onions were almost done and one clove of garlic, pressed, when the spices were added. The ham was a little tough so it could probably be added with the pea flour.
I stuffed in some summer sausage casings that I have: 61mm diameter.
This recipe reminds me both of making pemmican and making roux: it is a really good way to preserve food for later use. I plan to store it in the freezer but would not hesitate to take it camping or hiking unrefrigerated - the fat plus the cure in the bacon and ham will preserve it at ambient temps for a day or so I think, or longer. Those of you from up north: this would be great to take along while ice fishing.
I had a little left in the stuffing horn and at the bottom of the stuffer. This was about 3/4" in the bottom of a deli container and reconstituted to a volume of about 2/3 quart.
Bad picture of the final product:
One quart deli container is 2/3 full
For this evening's serving I added some cream. Served with a Parker House roll.
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