Add the lard to the pan, and fry the hot saussage a bit, when done, set nit aside
to the leftover greese add the thinly sliced meat, salt and pepper, and fry it until almost done, put it aside
add the sliced onions in the pan and fry it, when getting golden, add the chopped garlic, after about a minute add the champignons too. Add the wine and let it loose the alcohol.
add the salt, pepper, smoked pepper, cumin and marjoram, mustard and tomato puree
add it bit of water or chicken stock
now place back the saussage and meat to the pan
add the green peas
you can add the optional hot pepper, cover it with a lid and on slow heat cook it for about 1 hour, until the meat is soft.
The best is served with fried potato and a bit of pickles
