this post was submitted on 23 Feb 2025
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D'ya reckon you could make a successful pea and ham soup with sliced ham rather than ham hock? EDIT: Because savemore supermarket has a lot of cheap ham, often.
I actually use smoked sausage called rookwurst. I put the whole sausage in ( shut up ) , it swells up, ( shut up ) then drag it out and slice it to have with the soup .
I also put a tiny bit of maggi seasoning in my bowl of soup.
iow, why not, there are many different recipes and they all taste good
I'm not much of a chef, so my instinct is that you'd end up with a soggy sausage, but what you're saying is it's quite firm at the end?
yes, quite firm
but drippy