Mashed peas were always a favorite request at Oma Sieghilde's house. This simple and authentic German recipe of mashed peas and potatoes is called 'Erbsbrei.' Oma always served it with a heaping serving of crisp-fried, hand-cut bacon lardons or "Grieben" and loads of sauerkraut. And don't forget the Wiener sausages to make the meal complete.
Finally, Oma always poured glasses of fresh milk (or in her case buttermilk) to round out this meal. Mashed pea puree freezes beautifully and makes for great leftovers.
Yes, it's glorified baby food for grown-ups, but so what? 😉 I love it, my husband hasn't complained that he doesn't, so it will keep finding its way onto our dinner plates as a result.
Ingredients
The secret of German food is that the ingredients usually are not complicated or fancy. And Oma's mashed peas aren't either. Gather the ingredients below and you're all set.
- Peas. I used dried split peas, which I try to always have on hand in case a pea puree craving hits. I love that peas are packed with nutrients and protein and are so inexpensive. If you love peas, also check out my German split pea soup.
- Potatoes. I use Yukon gold potatoes for this recipe, which adds a nice, buttery, and creamy note. Any potatoes, including starchier kinds like Russet potatoes, work well though.
- Bay Leaf. You add bay leaf when cooking your potatoes and peas. It adds a subtle herbal note. I always keep some dried bay leaves around.
- Bacon. Use a smoked slab of bacon, then cut it into thick strips called lardons. Any uneven bits get cut up and cooked to put in with the sauerkraut. I love and can highly recommend the double-smoked bacon by German-style butcher Schaller & Weber. It tastes just like the Speck my Oma always used.
- Onion. I use yellow onion in this recipe and for most of my German cooking.
- Sauerkraut. Jarred sauerkraut works well in this recipe and I cook it with the onion and some bacon to give it some extra flavor. Schaller and Weber imports Sauerkraut from Germany and it's so good. OR try my homemade sauerkraut recipe. It's much easier than you think!
- Wiener Sausages. Finally, I top your sauerkraut with some cooked Wiener sausages to warm them up. I have tried so many different Wieners in the USA and the ones by Schaller & Weber taste the most authentic and have that perfect bite!
How to make mashed peas
This is one of those super simple meals you'll start having in your back pocket for when you don't know what to make for dinner.
You'll start by boiling peeled potatoes (here's my favorite peeler) and peas with some bay leaf. Add a lid, so that not too much of the liquid evaporates. While that simmers, I crisp my bacon in a skillet.
Make a simple cooked sauerkraut (or go all out and make my cooked sauerkraut recipe). Drain the bacon on paper towels, remove most of the bacon grease from the skillet, then add the chopped onion to the skillet. Use homemade sauerkraut or or store-bought sauerkraut. Drain the sauerkraut, add to the skillet, add in the little bits of bacon and stir. Turn to low heat and top with the Wiener sausages to warm those up. They are already cooked, so they just need to be heated.
Drain the potatoes and peas after 45 minutes of cooking. It's best to use a fine mesh sieve since the peas will likely be mushy and will have mostly fallen apart. Remove the bay leaves.
Puree the peas and potatoes (I like to use my immersion blender). If the mixture is too thin, you can sprinkle some potato starch (or cornstarch) over the top to help thicken the mixture. Heat it back up to help the thickening process. If the mixture is too thick, add a little water or milk. Season to taste with fine salt.
Now assemble your meal by placing the mashed peas on a plate, piling the sauerkraut over the top, and finishing with Wiener sausages and bacon lardons. Optionally sprinkle parsley leaves over the top.
More of Oma's German meals
Nostalgia hits hard when I make Oma's mashed peas and I love making her meals to help me feel closer to Germany. Here are some other recipes that Oma Sieghilde frequently made and somehow they all start with the letter K :-).
- Kohlrouladen. These beef-stuffed cabbage rolls are a German must-try recipe, best with some boiled potatoes or spätzle.
- Kartoffelpuffer. German potato pancakes are so good and Oma always sprinkled sugar on top and served it with apple sauce and sour cream.
- Klösschen. This was Oma's specialty. Klösschen are homemade potato dumplings cooked with eggs, bacon, and caramelized onions.
- Kasslersuppe. This pork and noodle soup is so easy and full of flavor, that it's almost a crime calling this a recipe.
And don't forget the glass of milk or buttermilk to help the meals feel just like at Oma's house. While Oma usually served them for lunch and a cold meal for dinner called Abendbrot, I usually made her meals for dinner.
German Mashed Peas (Erbsbrei)
Equipment
- 1 Immersion Blender I love this rechargeable, cordless one!
- 1 large fine mesh sieve For draining the peas and potatoes.
- 1 Peeler I own a lot of peelers, cooking lots of German food with potatoes, and this one is by far my favorite. It's the perfect weight and feels comfortable in my hand.
Ingredients
Mashed pea ingredients:
- 450 grams dried split peas one bag
- 8 small potatoes I use Yukon gold potatoes, which are creamy and buttery in taste. Any kind of potato will work in this recipe.
- 2 bay leaves
- salt to taste
- bacon grease To enhance flavor like my Oma always did, but it's totally optional.
Other ingredients:
- 1 jar sauerkraut 1 large jar of homemade sauerkraut or store-bought sauerkraut (like the Berlin-style Sauerkraut by Schaller & Weber).
- 4 Wiener sausages Or more if you're extra meat-hungry. Schaller & Weber makes the most authentic ones and is available in a bulk pack as well.
- 1 pound slab bacon Cut into thick lardons and bits to add in with the sauerkraut. I love the double-smoked bacon from Schaller & Weber, which tastes just like the Speck my Oma used.
- 1 onion Medium size, I use a yellow onion.
Instructions
- Rinse and sort peas using a fine mesh sieve. Peel the potatoes. Place both in a large pot and add just enough water to cover them. Add bay leaves, add a lid and bring to a boil. The lid helps, so that not too much of the liquid evaporates. Reduce to a simmer for 45 minutes.450 grams dried split peas, 8 small potatoes, 2 bay leaves
- In the meantime, cut bacon into lardons (thick strips) and cut up any uneven pieces into bits to add with the sauerkraut.1 pound slab bacon
- Drain the crisped bacon on paper towels, remove most of the bacon grease from the skillet and reserve to add in with the mashed peas later (or use for other cooking projects).
- Add the chopped onion to the same skillet and cook for a couple of minutes or until just starting to brown. Drain the sauerkraut, add to the skillet, add in the little bits of bacon and stir. Turn to low heat and top with the Wiener sausages to warm those up. They are already cooked, so they just need to be heated.4 Wiener sausages, 1 onion, 1 jar sauerkraut
- Drain the potatoes and peas. It's best to use a fine mesh sieve since the peas will likely be mushy and will have mostly fallen apart. Remove the bay leaves.
- Puree the peas and potatoes (I like to use my immersion blender). Add some bacon grease if using. Season to taste with fine sea salt.bacon grease, salt
- Assemble this German meal by placing the mashed peas on a plate, piling the sauerkraut over the top, and finishing with Wiener sausages and bacon lardons.Optionally sprinkle parsley leaves over the top and serve with a glass of milk or buttermilk like my Oma always did.
Mom
Perfect! She would be very proud of you! ;-*
Karen
The pea, potato, and sauerkraut combination is an unlikely, but delicious combination! Due to textural preferences, I’d probably simply mash Salzkartoffel and serve the rest of the meal alongside. The wiener puts this meal over the top!
dirndlkitchen
I am so glad you loved in! In regards to the texture, please make sure you use split peas. Those have the skins removed, so there shouldn't be much of a texture difference. I hope this helps! Thank you and I hope you will try many more of my German recipes!