Ierbsebulli Love

Are you looking to try some local cuisine? So check out our Ierbsebulli!


  • 6-8 pork smoked pork sausages
  • 2 sliced medium onions
  • 5 chopped garlic cloves
  • minced Kosher salt
  • freshly ground black pepper
  • 6 medium carrots
  • 2 sliced celery stalks chopped
  • 2 sliced leeks
  • 8 cups chicken stock
  • 1/2 kg dried split peas

How to make it

Step 1    

In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes. Transfer the sausage to paper towels to drain, keep the fat in the pot.

Step 2    

Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the carrots, leeks, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. In a blender, puree the soup in batches until smooth. Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes. Season the soup with salt and pepper to taste and serve.


Enjoy your meal!


Anne Lommel

Mady is looking back on 18 years of experience in the Luxembourgish media world. She quit her job at Revue to launch an online magazine in which importance will be given to what makes us feel good – inside and out.

Leave a Reply