Have you ever heard of the German Erbswurst, also know as the Pea Soup Sausage. I came across this recipe on the Meats and Sausages website under the extended value section and I immediately got pemmican vibes from it. We made a few slight alterations to the original recipe and I was very pleased with how it turned out!! Enjoy.
Here are a few things you might find useful when making this sausage
- SavorYe Flavor Booster
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
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Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Erbswurs
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.
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I’m going to make this sausage. My grand parents came to America just before the Second World War, from Germany. I remember my grandfather letting it warm up and spending it on rye bread. Can’t wait. P.S. my wife loves split pea soup. 👍
Very cool!!! I loved the flavor of both the sausage uncooked and the soup it made!!
Made this today. While I give this 5 stars, it seized up in my 5lb stuffer. It pressed out most of the grease, while hardening up. So I scraped that out of the stuffer, then just made it into a log with parchment. I don’t think that I got my pea flour fine enough. It felt like a fine powder, but once it cooked up, it became grainy. It even sifted through my fine mesh.
Flavour is amazing! I used bacon ends from a batch of bacon I made, along with extra back fat, so it’s a touch extra smokey. Love it, but next time, I need much finer pea flour, and I still don’t think I’m gonna get this through my stuffer. I may just press into a sheet pan and cut it up in blocks like pemmican.
I love pea soup and this is a good recipe for pea soup I can spread on toasted rye bread.
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