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Meat, Classics and bistro fare

Split pea puree with smoked sausage

Split pea puree with smoked sausage is a winter dish for 4 people, ready in 1 hour, easy to make, for about €2.10 per person. The split peas simmer with carrot, onion, and garlic until they break down into a smooth puree, while the sausage poaches gently alongside. Success depends on soaking the peas beforehand and stirring in butter at the end for the right texture.

Tonight, a creamy split pea puree, a gently poached smoked sausage, and golden croutons, it warms you right up.

Split pea puree with smoked sausage
Total time
1 h
Difficulty
Easy
Cost per person
€2.10
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Split pea puree has a particular texture, a bit grainy under the fork at first, then smooth and soft in the mouth, with an earthy, slightly sweet taste that the carrot rounds out. The smoked sausage brings the salt and smokiness the puree needs, and the garlic croutons add the crunch that makes the whole bowl work.

This is a weeknight winter dish, the kind you put on the table on a random Tuesday without much thought, but it also holds up well for a family Sunday. Kids generally like the puree and sausage sliced into rounds, and Mon Chou counts it among the dishes that warm you up without complicating your evening.

The ingredients

4 people

Pantry

  • Split peasoften in the pantry 400 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked sausages 4

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Garlic 2 cloves
  • Bay leaves 2 leaves

Dairy

  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Put the split peas in a pot of cold water with the whole onion, the carrot, the garlic, and the bay leaves.

    Don't add salt at the start, it toughens the peas.

  2. Let it simmer gently until the peas break down easily. 40 min

    Skim the surface during the first few minutes for a clearer puree.

  3. Meanwhile, poach the smoked sausages in gently simmering water. 15 min

    Don't pierce them, they'd lose their juices.

  4. Remove the onion and bay leaves, mash the peas and carrot with a fork or blender along with the butter, then season with salt and pepper.

    Add a splash of the cooking water to adjust the texture.

  5. Cut the bread into cubes, pan fry them in the olive oil until golden, and serve the puree with the sausage and croutons. 5 min

    Rub the croutons with garlic while they're still hot.

Our tips to get it right

  • Use yellow or green split peas, whichever you find, they cook about the same and give a similar texture.
  • If the puree is too thick after blending, loosen it with a splash of the cooking water rather than cold water, it keeps more flavor that way.
  • Taste the sausage before salting the puree, some smoked sausages are already quite salty and you could easily oversalt.

The variations

  • Swap the smoked sausage for diced smoked bacon, pan fried separately and scattered over the puree.
  • For a vegetarian version, skip the sausage and stir a little smoked olive oil or smoked paprika into the puree instead.
  • For a quicker kid friendly version, slice the sausage into rounds and mix it right into the puree, then top with crumbled croutons.

What to serve it with

  • A green salad with sharp vinaigrette
  • Fresh goat cheese on the side
  • A cold dry cider

Storage

The puree keeps 2 to 3 days in the fridge in a sealed container, with the sausage stored separately. It freezes well for up to 2 months, without the croutons. Reheat it gently in a saucepan, adding a little water to bring back its texture.

Questions about this dish

Do you really need to soak split peas before cooking?

It's not strictly required but it helps a lot. An hour of soaking shortens the cooking time and makes the peas easier to digest.

Can you make the split pea puree ahead of time?

Yes, you can make it the day before and reheat it gently the next day. Save the croutons for the last minute, they lose their crunch if they sit too long.

What smoked sausage works best for this recipe?

A Morteau style sausage, a kielbasa, or any classic smoked sausage from the butcher works well. The key is that it's already smoked, so it brings that flavor to the dish.

Can you mash the peas by hand instead of using a blender?

Yes, you'll just get a more rustic puree with visible bits of carrot. That's actually the traditional texture for this dish.

How long does it take to make a split pea puree with smoked sausage?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a split pea puree with smoked sausage?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a split pea puree with smoked sausage cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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