1. Soak the split pea in water for 8 hours and drain. 
  2. In a large pot, bring the split peas, water, salt, thyme to a boil. Let it simmer gently for 20 minutes, stirring regularly and scraping the bottom of the pot. 
  3. Add the potato and vegetables to the pot and let the soup simmer gently for another 20 minutes. Stir the soup well to thicken it with the peas.  
  4. Prepare the Redefine Bratwurst. Heat oil in a pan over a medium-high heat, add the Redefine Bratwursts to the pan and fry for 10 minutes until cooked through. Remember to rotate a few times during the cooking to get some nice caramelization.  
  5. Cut the cooked Bratwursts into thin slices and add them to the soup. Cook it gently for an additional 10-15 minutes. 
  6. Season with salt and pepper to taste. Serve the pea soup in large bowls with rye bread. 
  7. Bon Appetite! 


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1 ¼ cups (250 g) split peas

2 liters of water

1 tbsp. (18 g) salt

1 bay leaf

1 sprig of thyme

1 (150 g) starchy potato, diced

1 (150 g) onion, finely chopped

1 (70 g) leek, sliced into rings

1 1/2 cups (300 g) carrots, diced

1 1/2 cups (300 g) celeriac, cut into strips