Cook the peas in the vegetable soup for about 45 minutes. After 25 to 30 minutes, add the Brussels sprouts and cook.
Dice and roast the bacon, put away.
Take out some cabbage sprouts, divide them and roast them with the diced onion in a little bit of butter until golden brown.
In the meantime, roast the sausages in neutral fat. Season the yellow peas and Brussels sprouts with salt, nutmeg, whipped cream and pepper. Now briefly brob the whole thing. Add bacon cubes and stir in. Garnish with some remaining Brussels sprout leaves and a little parsley.
Serve with: hearty country bread
Our tip: Use bacon with a fine, smoky note!
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