Categories: Soups/stews, Pork/ham, Sausages 
      Yield: 6 servings 
  
      1 lb Yellow Split Peas, washed *         2 x  Med Onions, peeled & halved 
      2 lb Lean Bacon or smoked pork **      1/2 ts Dried Thyme 
      3 x  Med Carrots, scraped            1 1/2 ts Salt 
      1 x  Celery root, peeled & 1/4-ed      1/4 ts Pepper 
      4 x  Med Leeks, white parts   ***        1 lb Pork Sausage links   **** 
  
  *     and drained 
  **    in one piece 
  ***   use white parts of leeks only, cleaned and washed 
  ****  cook and drain sausage links 
  large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until 
  tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and 
  pepper in another kettle. Cover with water. Cook slowly, covered, 40 
  minutes until vegetables and bacon are tender. Take out bacon; slice and 
  keep warm. Remove vegetables and add to cooked split peas with as much as 
  the broth in which the vegetables were cooked as desired to thin the soup. 
  Reheat, if necessary. Ladle soup, including vegetables, into wide soup 
  plates and serve sliced bacon and the cooked sausage links separately on a 
  platter. 
   Serve with dark bread, mustard, and beer. 
   Serves 6 to 8.