The day before, put the dry green split peas with the water in a bowl to soak for at least 12 hours.
Finely chop the onions and garlic cloves and sauté them in a large saucepan with the bacon cubes in the butter or margarine.
Then put the peas with the soaking water completely in the pot with the lid, add the marjoram and stir well. First boil for about 15 minutes and then simmer for about 75 minutes, it has to bubble the whole time.
Prepare about 1.5 liters of broth so that you can check the liquid level in the pot and always add a little broth. The peas should always be well covered. I myself simply have a large measuring cup with cold water next to it, into which I quickly stir a few spoons of powdered stock.
In the meantime, peel the potatoes and carrots and clean the celery. Cut the potatoes and celery into 1 cm cubes. Halve or quarter the carrots lengthways, depending on their size, and cut into 0.5 cm thick slices or pieces. Also cut the leek into 0.5 cm thick slices. Prepare everything in a bowl.
After the peas have cooked, add the vegetables and top up with the rest of the broth. Let simmer for another 30 minutes. There should be enough liquid in the pot to cover the vegetables. If not, just add a little more stock. Stir frequently, otherwise there is a risk that the stew will burn on the bottom of the pot.
In the meantime, cut the sausages into 0.5 cm thick slices, add them with the parsley 5 minutes before the end of the cooking time and let them cook.
Note: After the peas have been cooked, everything becomes a little creamy, that`s right. It comes automatically. Only patience. Don`t forget to stir, you have to stay at or near the stove the whole time. You shouldn`t leave the stew alone for 10 or 15 minutes.
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