German Mashed Peas (Erbsbrei)
Serves 420 mins prep60 mins cook
Mashed peas were always a favorite request at Oma Sieghilde's house. This simple German meal of mashed peas and potatoes is called 'Erbsbrei.' Oma always served it with a heaping serving of crisp-fried, hand-cut bacon lardons or "Grieben" and loads of sauerkraut. And don't forget the Wiener sausages to make the meal complete.Finally, Oma always poured glasses of fresh milk (or in her case buttermilk) to round out this meal. Mashed pea puree freezes beautifully and makes for great leftovers.Yes, it's glorified baby food for grown-ups, but so what? 😉 I love it, my husband hasn't complained that he doesn't, so it will keep finding its way onto our dinner plates as a result.
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What you need
Instructions
1 Rinse and sort peas using a fine mesh sieve. Peel the potatoes. Place both in a large pot and add just enough water to cover them. Add bay leaves, add a lid and bring to a boil. The lid helps, so that not too much of the liquid evaporates. Reduce to a simmer for 45 minutes. 6 In the meantime, cut bacon into lardons (thick strips) and cut up any uneven pieces into bits to add with the sauerkraut. 2 Drain the crisped bacon on paper towels, remove most of the bacon grease from the skillet and reserve to add in with the mashed peas later (or use for other cooking projects). 7 Add the chopped onion to the same skillet and cook for a couple of minutes or until just starting to brown. Drain the sauerkraut, add to the skillet, add in the little bits of bacon and stir. Turn to low heat and top with the Wiener sausages to warm those up. They are already cooked, so they just need to be heated. 3 Drain the potatoes and peas. It's best to use a fine mesh sieve since the peas will likely be mushy and will have mostly fallen apart. Remove the bay leaves. 4 Puree the peas and potatoes (I like to use my immersion blender). Add some bacon grease if using. Season to taste with fine sea salt. 5 Assemble this German meal by placing the mashed peas on a plate, piling the sauerkraut over the top, and finishing with Wiener sausages and bacon lardons.Optionally sprinkle parsley leaves over the top and serve with a glass of milk or buttermilk like my Oma always did.View original recipe