SPLIT PEA AND LENTIL SOUP WITH HOMEMADE SAUSAGE

SPLIT PEA AND LENTIL SOUP WITH HOMEMADE SAUSAGE image

Yield 4-6 people

Number Of Ingredients 19

2 cups chopped onion
2 cups chopped celery
2 cups chopped carrot
2 tablespoons finely chopped garlic
2 tablespoons unsalted butter
2 tablespoons olive oil
8 cups chicken broth
1 small ham hock (about 3/4 pound)
1/2 cup green lentils
1/2 cup green split peas, picked over
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary leaves
For the sausage mixture:
1 1/2 teaspoons sea salt
3/4 teaspoon dried hot red pepper flakes
1 tablespoon coarsely chopped garlic
2 tablespoons Marsala or Secial Madeira
1 1/2 teaspoons paprika
1/2 pound boneless pork shoulder or pork butt, cut into 1/2 inch cubes

Steps:

In a pot sweat the onion, celery, carrot and garlic in the butter and oil with the lid until the vegetables are softened. Add the broth and ham hock and bring mixture to simmer. Add the lentils, split peas, thyme and rosemary and simmer uncovered for 1 hour or until lentils and peas are tender. Make the sausage mixture: While the soup is simmering, combine in a bowl the salt, red pepper flakes, garlic, fennel seeds, Marsala, paprika and add the pork. Mix well, then grind once in a meat grinder on the coarse setting. (May be ground in a food processor, pulsing until ground coarse and well combined.) Transfer mixture to jelly roll pan, spreading evenly. Bake in a preheated 375 degree oven until cooked through. Transfer to a bowl with slotted spoon. Spoon the soup into bowls, top with some of the sausage mixture and serve.