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Wednesday, December 2, 2009

Split Pea Soup with Sausage Balls

1 pound (2¼ cups) green split peas
2 – 2½ quarts water
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon marjoram
1 pound bulk pork sausage
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup diced onion

Wash split peas; cull. In large saucepan combine water and seasonings; bring to boil. Add peas gradually so water does not stop boiling. Shape sausage into 1-inch balls (about 28 of them); roll in flour. Drop into soup. Cover; simmer until peas are tender – 2½ to 3 hours. Thirty minutes before serving time, add vegetables; cook until tender.