1. Rinse the split peas thoroughly and, if you have time, soak them for a few hours.
2. In a large pot render the diced bacon and fry the finely chopped onion in it.
3. Add the drained peas, pour in the stock and simmer covered for about 45 minutes.
4. Add the diced carrots, leek and potatoes and the marjoram and cook for another 25 minutes until the peas break down.
5. Slice the sausage, add it for the last 10 minutes and season with salt and pepper.
6. Sprinkle with parsley and serve with fresh bread.
Tip: If you like it creamier, blend part of the stew with a stick blender before adding the sausage.
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