Whipped Snert Dip with Crispy Sausage and Rye Crisps

Method

1. Rinse the peas until the water runs clear. Put the peas, stock, bay leaves and peeled whole garlic cloves in a 2 L pot, bring to the boil over high heat for 5 min and skim off the foam. Lower the heat to low heat, set the lid ajar and simmer for 40 min, until the peas have collapsed completely and the liquid has almost all been absorbed into a thick porridge. Stir often in the last 10 minutes so the bottom doesn’t catch.

   Add in this stepDried green split peas 100 gVegetable stock 550 mlBay leaves 1Garlic cloves 1

   high heat→low heat

2. Remove the bay leaves and let the pot cool for 10 min until lukewarm. Blending piping-hot purée can blow the lid off with steam and scald you. Preheat the oven to 200 °C.

3. Tip the peas into a blender or food processor with most of the olive oil, the lemon juice, mustard and salt and blend for 2 min until very smooth. Scrape down the sides halfway, and if it is too stiff, add water a tablespoon at a time until it is soft and fluffy like hummus. Taste and add more lemon or salt if needed.

   Add in this stepExtra virgin olive oil 1½ tbspLemon juice 2 tspDijon mustard 1 tspSalt ½ tsp

4. Cut the rye bread into finger-wide strips or triangles, spread them on a baking tray and brush with the olive oil. Bake in the oven (200 °C) for 8 min until the edges are crisp; they crisp up further as they cool.

   Add in this stepRye bread, thinly sliced 2Olive oil (for the crisps) 1 tbsp

   oven

5. Cut the smoked sausage into 5 mm dice and fry in a dry frying pan (20 cm) over medium heat for 5 min, until the fat runs and the edges turn crisp.

   Add in this stepSmoked sausage 80 g

   medium heat

6. Spread the dip on a wide, shallow plate and make a swirl with the back of a spoon. Fill the hollow with the sausage, a little of its fat and the rest of the olive oil, sprinkle with smoked paprika and celery leaves and serve with the rye crisps.

   Add in this stepExtra virgin olive oil ½ tbspSmoked paprika 1 pinchCelery leaves, chopped 1 tbsp