This soup will definitely be a hit with all meat-lovers. Smoked Kessler, bacon and cheese sausage pea soup is a winner all year round. Enjoy this rich and hearty soup with freshly baked bread and dinner is ready!
The Meat Basis
For this recipe, we will start by braising the sliced bacon sausages first and then, in the same saucepan, braise the chopped Kessler chops. Smoked Kessler is a salted and slightly smoked cut of pork. It originated in Germany and can be compared to British gammon. The most often used cuts for Kessler is pork necks and loins. However, ribs, shoulders and pork belly can also be used.
Since the smoked Kessler and bacon and cheese sausages are quite salty in flavour already, taste the soup first before adding any additional salt.
Once all the other vegetables have been stir-fried, it is time to get the soup going. Add the peas and water, and let the mixture cook for at least one to two hours. Check every half an hour and give it a stir. When the meat is falling apart, the soup is ready!
To break the meaty flavours, the other main ingredient that will be used is split peas. Split peas are a great source of protein, folate, and fibre. If possible, be sure to soak the peas in water overnight, as this will reduce the cooking time.
- 1 cup dry split peas rinsed and drained after they have been soaked overnight
- 2 mediums carrots chopped
- 2 stalks of celery sliced into small pieces
- 1 large onion cut into wedges
- 3 cloves of garlic peeled
- 1 tbsp olive oil
- 6 cups water
- 1 kg Kessler pork chops chopped
- 500 g bacon and cheese pork sausages sliced
- Black Pepper
- 50 ml Lemon juice
- Parsley for garnishing
- Place a large saucepan on medium heat, add the oil and heat, then braise the pork sausages, remove and set them aside.
- Braise the chopped Kessler pork chops until nicely browned, remove and set aside.
- In the same saucepan, stir-fry the chopped celery, carrots, onions, and garlic, when onions are translucent, add the meat, soaked split peas, and water.
- Cook for about 1 to 2 hours, stirring now and then until meat is falling apart.
- Season to taste, add lemon juice, and serve warm, garnish with parsley.