Last week, we trialed making Erbswurst and covered some of the issues we had with the recipes. This week, we are trying it again, with a few changes from last time. Overall, we were very happy with the results.
We started with the same basic recipe that we had used the first time, using the version that had the vegetable stock. Purchased pea flour substituted for the split peas this time and and we used vegetable bullion.
- 10 tablespoons pea flour
- 2 tablespoons dried vegetables
- 6 slices of bacon
- 1/2 medium onion, finely chopped
- 2 vegetable bullion cubes
- seasoning to taste
We also cooked the bacon when we were making the recipe so that we could start with really crisp bacon. We then sauteed the onions in the bacon grease.
Starting with the bacon and onions, we added the ingredients to the blender. We then put the dried vegetables and the bullion in. Last, we added the pea flour and gradually added water until it made a nice paste.
Drying the Erbswurst
We used a mini muffin pan this time for the drying. I didn’t fill it up all the way and used damp fingers to smooth the surface of the paste. We then dried it in the dehydrator for a couple of hours, then removed the “cakes” from the muffing pan and put them back in the dehydrator. The tops were quite dry, but the lower part was still damp.
We smashed a couple of the “cakes” up with the back of a spoon and added them to boiling water to make our soup.
This batch of erbswurst came out much better, without the grainy texture of the last batch. This one will go camping with us. We decided that we liked the overall results, but it didn’t taste much like split pea soup. We will do another round of testing later and try adding more pea flour to see if that changes the flavor.
We hope you enjoyed this little journey into experimental cooking with us.
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