Klobása & Thick Pea Sauce

Name: Klobása & Thick Pea Sauce (Hrachová kaše/Hrachová kaša)
Cuisine: Czech
Ingredients: 350 g/12 oz dried green peas, soaked overnight and drained, or 500 g/1¼ lb frozen peas; 350 g/12 oz dried green peas, soaked overnight and drained, or 500 g/1¼ lb frozen peas; 20 g/¾ oz/1½ tbsp butter; 20 g/¾ oz/3 tbsp plain (all-purpose) flour; 1.5 litres/2½ pints/6¼ cups milk; 1 garlic clove, peeled and crushed; 5 ml/1 tsp dried marjoram; 4 klobasa, or Hungarian sausages, or other suitable sausages; 4 klobasa, or Hungarian sausages, or other suitable sausages; 4 klobasa, or Hungarian sausages, or other suitable sausages; 100 ml/3½ fl oz/scant ½ cup vegetable oil; salt; gherkins and fresh bread, to serve; gherkins and fresh bread, to serve

Hrachová kaše/Hrachová kaša

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is often eaten as a hearty Saturday lunch. Like any pulse dish, the pea sauce is sustaining and healthy. In the Czech and Slovak Republics peas are usually bought dried, so they need to be soaked overnight.

Ingredients

350 g/12 oz dried green peas, soaked overnight and drained, or 500 g/1¼ <

Europe
Slovakia
Czech Republic
Sauce
Lunch
Eastern Europe

Method

Put the drained soaked peas into a pan with plenty of water to cover them well. Boil then simmer for 50-60 minutes, or until tender; salt the peas towards the end of the cooking time. If using frozen peas, cook in salted boiling water for 5-10 minutes or until tender. Drain.
Mash the peas coarsely. Heat the butter in a large pan, stir in the flour and cook for