Rinse the peas with cold water and then soak them in 2.5 liters of water overnight. The next day, peel the potatoes, cut into 1 cm cubes and store in cold water until ready to use. Halve the leek 1 x lengthways, wash thoroughly and cut across into 5 cm wide strips. Peel the carrot and celery and cut into smaller cubes than the potatoes. Peel the onion and dice it. Wash the Kasseler in cold water, dry off.

Sweat the onion, leek, carrot and celery cubes in 3 tablespoons of oil until translucent. Add the potatoes and sauté briefly. Pour the peas through a sieve, collect the soaking water and use them to deglaze the vegetables with the potatoes. Carefully salt everything, add the bay leaf and marjoram and place the meat in it. Let everything simmer over medium heat and with the saucepan closed for 30 minutes. Then add the peas, stir everything well and simmer for another 40 minutes. Stir every now and then.

When the time has elapsed, remove the meat, separate the bone, cut it into large cubes and put it back in the pea soup together with the sliced ​​sausage. Let everything sit for another 2 minutes while stirring vigorously. Since they are peeled peas, some disintegrate when stirred and the stew is nice and creamy. If you don't like that, you have to use unpeeled peas and make them creamy with a large, raw potato.

In the meantime, heat the fried onions (finished product) in a pan, let them get crispy and lavishly garnish the stew on the plate.