Hearty German Pea Stew with Pork Sausage

Rinse the dried green split peas thoroughly under cold water. Peel and finely dice the onion, carrots, and celery. Peel the potatoes and cut them into 1-2 cm cubes.

Heat the rapeseed oil in a large pot or Dutch oven over medium-high heat. Add the pork sausages and brown them on all sides for 5-7 minutes. Remove the sausages and set aside.

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.

Add the rinsed split peas, potato cubes, vegetable broth, salt, pepper, and dried marjoram to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the peas and potatoes are tender. Stir occasionally to prevent sticking.

While the stew simmers, slice the browned sausages into thick rounds.

Once the peas and potatoes are tender, return the sliced sausages to the pot. Heat through for another 5 minutes. Taste and adjust seasoning if necessary.

Serve the hearty German pea stew hot, perhaps with a dollop of mustard or a sprinkle of fresh parsley.