For tonight's meal I came up a variation on the standard split pea soup - and it was great!
Instead of bacon bones or ham hocks - use a good quality sausage. I used cheese kransky, but I think any thick German sausage would work equally well - a smoked sausage would be extra yummy. It avoids having to handle yucky fat and skin while you desperately try to get some meat off the bones...My version is 100% edible!!
Here's all you do - saute one onion and 2 carrots (don't brown, just soften); add your sausage (2 cheese kransky) cut into chunks (roughly 1cm cubes) and keep the heat up while the sausage firms up a little. Then add your split peas (500g) and 6 cups of vegetable stock. Add garlic if you like. Let it simmer away until it's all lovely and broken down and mushy. Serve with sourdough.
