Ruhr-Style Split Pea Stew with Mettwurst and Bacon

A hearty Ruhr-style split pea stew with bacon, Mettwurst and potatoes that comes together quickly in a pressure cooker. A robust dish, the way it has always been known in the Ruhr region.

By Beeny · 3 servings · 40 minutes

Ingredients

• 250 g Yellow split peas
• 500 g Potatoes
• 2 Stück Carrots
• 1 Stück Onion
• 1 Stück Leek
• 100 g Bacon, diced
• 150 g Mettwurst
• 1200 ml Water
• 1 Stück Bay leaf
• 1 TL Marjoram, dried
• 1 Stück Fresh chili
• 1 EL Cooking oil
• 1 Bund Chives
• Salt
• Pepper

Method

1. Cut the bacon into cubes and render it until crispy in the oiled pressure cooker.
2. Finely dice the onion, add it to the bacon and sweat until translucent.
3. Cut the carrots and potatoes into cubes, slice the leek into rings and sear everything briefly together.
4. Add the peas, water, bay leaf and marjoram, close the pot and cook under pressure for about 10 minutes. Then release the pressure slowly.
5. Slice the Mettwurst, add it to the soup and let it simmer gently, uncovered, for another 5 minutes.
6. Remove the bay leaf, season with salt, pepper and finely chopped chili, and serve sprinkled with chive rolls.