Makes 12 servings
 | 1 pound (2 1/4 cups) green split peas
| 3 quarts water
| 2 tsp salt
| 1/2 tsp pepper
| 1/4 tsp marjoram
| 1 pound bulk pork sausages ( may substitute sausage TVP®)
| 1 cup diced celery
| 1 cup diced potatoes
| 1 cup diced onion
| 1 cup diced carrots
| salt to taste
| |
In a large saucepan combine water and seasonings and bring to a boil. Add peas gradually so water does not stop boiling. Shape sausage into 1 inch balls (about 28 of them) and roll in flour. Drop into soup, cover, and simmer until sausages are well done and peas are tender. About 20 minutes before time to serve, add vegetables and cook until tender.
NOTE: You may wish to cook and drain sausage before adding it to soup.
Al Durtschi, E-mail: rcox@mail.lcc.whecn.edu
Home Page: http://waltonfeed.com/
All contents copyright (C) 1999, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 6 Dec 99