- Soak peas for several hours (about 2-3 hours). Pour it with 600 ml of water, bring to a boil. After the water boils, reduce the heat and cook over low heat for another 40 minutes. The water should boil by half, and the peas should boil well.
- Grind the peas with a blender.
- Finely chop the onion. Grate the carrots. Cut the pepper and cervelat into cubes. In a frying pan, first sauté the onions, then add the cervelat, then the pepper and carrots and simmer everything over low heat for about 15 minutes.
Serve the porridge with sautéed filling.