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Split pea mash with Toulouse sausages and green salad

An everyday dish for 2, ready in 65 minutes, around $1.49 a serving. People actually plan it with Popotam, and it's in season in October.

65mintotal
≈ $1.49a serving
955kcalper serving
39gof protein
In season in OctoberFreezes well
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Split pea mash with Toulouse sausages and green salad, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Peel the potatoes

    Peel the 110 g of potatoes and cut them into small cubes of about 2 cm so they cook fast.

  2. Get the split peas going

    Put the 70 g of split peas in the saucepan, cover generously with cold water and bring to a simmer over medium heat. Cook uncovered, skimming off any foam if needed.

    Tip · Dried split peas don't necessarily need soaking, but they do need the full 40 min of cooking: they should mash easily with a fork before you move on.

  3. Add the potatoes

    When the peas are almost tender, add the potato cubes. Top up with water so everything is covered and keep simmering.

  4. Cook the sausages

    Meanwhile, prick the 4 sausages and brown them in the skillet over medium heat, turning them. They need to be cooked through with no pink left (at least 70 °C).

    Tip · Don't poke them too much and keep the heat at medium, or they burst and dry out. Cut one sausage open in the center to check there's no pink left.

  5. Drain and mash

    Drain the peas and potatoes, saving a bit of the cooking water. Put them back in the saucepan and mash with the milk, crème fraîche, salt and pepper, adding a splash of cooking water if it's too thick.

  6. Make the dressing

    In the bowl, mix 1 tbsp of olive oil, 0.5 tbsp of balsamic vinegar and a pinch of salt and pepper. Add the 30 g of salad greens and toss right before serving.

  7. Plate up

    Divide the mash between 2 plates, put 2 sausages on each and add the dressed salad on the side.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 955 kcal. 12% comes from carbs, 17% from protein and 69% from fat.

29 gCarbs
39 gProtein
74 gFat
Per serving (the dish for 2, divided by 2)
Energy955 kcal
Protein39.4 g
Carbs28.5 g
of which sugars3.8 g
Fat73.5 g
of which saturated fat27 g
Fiber10.4 g
Salt4.2 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.49 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.98for 2 people
≈ $1.49a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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