Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp neutral oil
- 1 large onion, diced
- 1 leek, sliced and rinsed
- 2 carrots, diced
- 200 g celeriac (celery root), diced
- 3 garlic cloves, minced
- 2 bay leaves + 1.5 tsp dried marjoram
- 450 g (1 lb) dried green split peas, rinsed
- 1.9 L (8 cups) low-sodium chicken broth + 480 ml (2 cups) water
- 1 meaty smoked ham hock (about 560 g / 1.25 lb)
- 450 g (1 lb) waxy potatoes, peeled and diced
- 340 g (12 oz) knackwurst, sliced
- Salt and black pepper
- 2 tbsp chopped parsley, 2 tsp apple cider vinegar, 1 tbsp German mustard (optional)
- Rye bread, for serving
Do This
- 1. Sweat onion, leek, carrots, and celeriac in oil over medium heat, 6–8 minutes; add garlic for 30 seconds.
- 2. Stir in bay, marjoram, split peas, broth, water, and ham hock; bring to a boil, then simmer gently (185–200°F / 85–93°C) 70 minutes.
- 3. Add potatoes; simmer 20–25 minutes until peas and potatoes are tender.
- 4. Brown sliced knackwurst in a skillet with a little oil, 3–4 minutes; set aside.
- 5. Remove ham hock; shred meat, discard skin/bone, and return meat to the pot with the knackwurst.
- 6. Finish with parsley, vinegar, mustard (optional), salt, and pepper; rest 5 minutes. Serve with rye bread.
Why You’ll Love This Recipe
- Classic German comfort: creamy split peas, sweet root veg, and gentle herbs.
- Deep, smoky richness from ham hock plus browned slices of knackwurst.
- Balanced and hearty but not heavy; a simple stovetop simmer does the work.
- Great for make-ahead—flavors get even better the next day.
Grocery List
- Produce: Yellow onion, leek, carrots, celeriac (celery root), garlic, waxy potatoes, flat-leaf parsley
- Dairy: Butter for serving with rye bread (optional)
- Pantry: Dried green split peas, bay leaves, dried marjoram, low-sodium chicken broth, apple cider vinegar, German mustard, salt, black pepper, neutral oil, rye bread
Full Ingredients
Stew Base
- 1 tbsp neutral oil (canola or sunflower)
- 1 large yellow onion (about 250 g), diced
- 1 medium leek (white and light green only), halved lengthwise, thinly sliced and well rinsed
- 2 medium carrots (about 200 g), diced 1 cm (1/2 inch)
- 200 g celeriac (celery root), peeled and diced 1 cm (1/2 inch)
- 3 garlic cloves, minced
- 2 bay leaves
- 1.5 tsp dried marjoram (or 1 tbsp fresh, chopped)
- 450 g (1 lb) dried green split peas, picked over and rinsed
- 1.9 L (8 cups) low-sodium chicken broth (or vegetable broth)
- 480 ml (2 cups) water, plus more as needed
- 1 meaty smoked ham hock (about 560 g / 1.25 lb)
Later Additions
- 450 g (1 lb) waxy potatoes (Yukon Gold or similar), peeled and diced 1 cm (1/2 inch)
- 340 g (12 oz) knackwurst, sliced into 1.25 cm (1/2 inch) rounds
- 1 tsp neutral oil (for browning sausage, optional)
- 1–1.5 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Finish & Serve
- 2 tbsp finely chopped flat-leaf parsley
- 2 tsp apple cider vinegar (or white wine vinegar), plus more to taste
- 1 tbsp medium-hot German mustard (optional, but classic)
- Rye bread, warmed and sliced (about 8 slices)
Step-by-Step Instructions
Step 1: Prep the vegetables and peas
Rinse the split peas under cold water until the water runs mostly clear. Dice the onion, carrots, and celeriac evenly so they cook at the same rate. Slice and thoroughly rinse the leek to remove any grit. Mince the garlic. This uniform prep helps the stew cook evenly and gives the finished bowl a pleasing, rustic look.
Step 2: Build the aromatic base
Heat 1 tbsp oil in a large heavy pot or Dutch oven (at least 6 liters/6 quarts) over medium heat. Add onion, leek, carrots, and celeriac with a pinch of salt. Sweat, stirring occasionally, until glossy and lightly softened, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add bay leaves and marjoram.
Step 3: Add peas, liquid, and ham hock
Stir in the rinsed split peas, then pour in the broth and water. Nestle in the smoked ham hock. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer at 185–200°F (85–93°C). Partially cover and cook for 70 minutes, stirring occasionally to prevent sticking. Maintain a gentle bubble; vigorous boiling can make the peas break down too quickly.
Step 4: Add potatoes and simmer to tender
Stir in the diced potatoes. Continue to simmer, partially covered, until the peas are creamy and the potatoes are tender, 20–25 minutes. If the stew gets thicker than you like, stir in 120–240 ml (1/2–1 cup) hot water to loosen. Taste and begin seasoning with salt and pepper.
Step 5: Brown the knackwurst
While the potatoes cook, warm a small skillet over medium heat with 1 tsp oil. Add the sliced knackwurst and brown lightly on both sides, 3–4 minutes total. This step renders a little fat and adds color and snap to the sausage. Set aside.
Step 6: Shred the ham hock and return the meats
Lift the ham hock from the pot to a board. When cool enough to handle, pull the meat from the bone, discarding skin and bone. Roughly chop or shred the meat and return it to the pot along with the browned knackwurst. Simmer 5 minutes to mingle flavors.
Step 7: Finish, rest, and serve
Stir in parsley, vinegar, and mustard (if using). Taste and adjust salt and pepper. Turn off the heat and let the stew rest 5 minutes; it will thicken slightly as it stands. Ladle into warm bowls and serve with thick slices of rye bread (buttered, if you like).
Pro Tips
- Split peas do not need soaking, but a 2-hour soak can shave 10–15 minutes off the simmer time.
- A gentle simmer (185–200°F / 85–93°C) keeps the broth clear and prevents the peas from scorching.
- For a creamier texture, mash a ladleful of peas against the pot side or pulse a few times with an immersion blender.
- Season late: ham hock and sausage add salt as they simmer, so adjust salt near the end.
- If the stew thickens in the fridge, thin with hot water or broth 60–120 ml (1/4–1/2 cup) at reheat.
Variations
- Vegetarian smoky: Skip ham and sausage. Add 1 tsp smoked paprika, 1 bay leaf extra, and 1 tbsp soy sauce or 1/2 tsp smoked salt; use vegetable broth.
- Pressure cooker: Sauté aromatics on Sauté. Add peas, liquids, and ham hock. Cook High Pressure 18 minutes; natural release 15 minutes. Add potatoes and cook on Sauté 10–12 minutes. Finish as written; add browned sausage.
- North German style: Omit browning the sausage; simmer whole links gently in the stew for the last 10 minutes, then slice. Slightly mash the stew for a thicker, porridge-like texture.
Storage & Make-Ahead
Cool completely, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. The stew thickens as it sits; thin with hot water or broth when reheating over low heat until steaming (165°F / 74°C). For best sausage texture, add freshly browned slices when reheating if you plan to make it ahead.
Nutrition (per serving)
Approximate values: 560 calories; 33 g protein; 54 g carbohydrates; 21 g fat; 16 g fiber; 1,000–1,300 mg sodium (varies with broth and cured meats). Values are estimates and will vary.
