Split peas and Morteau

Recipe: Split peas and Morteau

Split peas and Morteau recipe, a winter dish I often do at the same time as split pea soup. Split peas, I always have them in my buffet, it is often the soup of emergency, in addition if you have a sausage then it is only happiness. Soak the split peas for an hour, you will save time when cooking. We like to serve them with a big spoonful of sour cream, preferably thick.

Recipe ingredients

  • Split peas and Morteau recipe for 4 people:
  • 500 g split peas
  • 1 Morteau sausage
  • 1 Strip of smoked brisket
  • 1 leek white
  • 2 carrots
  • 3 cloves of garlic
  • 2 onions
  • 2 bay leaves
  • ¼ nutmeg


  1. Rinse the split peas.
  2. Soak the split peas for an hour to save cooking time.
  3. Cut the root of the leek, split it in half and rinse it.
  4. Peel the onion then cut it in half.
  5. Peel the carrots.
  6. Pour the split peas in a casserole dish.
  7. Add all the vegetables.
  8. Add the meat, do not prick the Morteau sausage.
  9. Grate the nutmeg.
  10. Cover with plenty of water.
  11. Let cook gently for 45 minutes.
  12. Serve hot with a spoonful of heavy cream.

Preparation time: 15 minutes
Cooking time: 45 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Split peas and Morteau recipe

My favorite wine for this recipe: Corbière rouge Grape variety: Cinsault, Grenache noir, Cargignan
Temperature between 14 ° and 16 °

heat Cover with water

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