Peas with Njegusi sausage

Preparation steps

• Fry the onion in oil to get a yellowish color, add peas, vegeta, a little salt and pepper, bay leaf and a little water. Cook for about 15 minutes.
• Sift everything briefly in a blender or by hand, but so that no porridge is made.
• Return to the sherpa, add a little more water to make the dish stewy, add the Njegusi sausages and cook for another hour.
• At the end of cooking, sprinkle with primrose.