Pea soup with sausage à la Ruhrgebiet


(for 8 persons)

Pea soup with a typical German sausage is a good choice, if you want to take more time for preparing and you enjoy cooking. And the time is totally worth it because after eating, you have a pleasant, warm feeling in your stomach and you are happy about a tasty, hearty meal.


18 oz of dried peas

2 onions

1 celery

1 poree stick

2 carrots

1 Tbsp butter

4 1/4 cups of vegetable stock

1 sausage

4 big potatos

spices (how much you like):

thyme, majoram, Provençal herbs



  1. The dried peas have to soak with 8 1/2 cups of water in a closed pot for 12 – 24 hours. Then cook the peas for 20 minutes and then let them cool down in a closed pot.
  2. Wash and peel the vegetables. Cut the onions in small dices and the celery in rings. Cut the rest of the celery in 4 big pieces.
  3. Let the butter melt under middle heat and stew the cut vegetables. Peel the potatoes and cut them into dices, too. Then you have to prepare the vegetable stock and add the celery, the potatoes and the spices. Let everything cook for 20 minutes in a closed pot. After that you just add the peas with cooking water and taste the soup after adding salt and pepper. At the end you cook the sausage with the soup or you can roast them before and ad it then to the soup.
  4. Remove the 4 big celery pieces and it is ready for serving.