You can prepare the broth for the soup beforehand: remove the meat from the wild boar bones (see last picture). I used that for a wild boar goulash. But you can also get wild boar ham bones.
Boil the bones with a peeled parsley root, peeled and halved onion, a bay leaf, half a teaspoon of black peppercorns in 5 liters of water and simmer covered for 3 hours (the last 20 minutes add fresh herbs of your choice).
Pour the wild boar broth through a sieve and, after cooling, put it in a cool place.
The peas are soaked in cold water and then boiled in this water and cooked covered for an hour.
Lightly sauté the vegetables and the onion cubes in butter, then add the bacon, the peas and the broth.
Bring to the boil while stirring and then simmer for about 90 minutes over low heat. Stir in between.
Now the wild boar bacon (I get it from a hunter friend who smokes it himself), (of course, other bacon is also possible), take it out of the soup and dice it finely and put it back in the soup.
Now the sausages are added to the soup and are heated with it. Then season everything with the spices, stir again and my delicious pea soup is ready. I create 2 plates with 3 sausages, my dearest eats the rest.
The sausages do not have to be (are only for those who are very hungry). The soup is awesome in terms of taste and a piece of bread is enough.