The Ashby Inn and Restaurant Split Pea and Lentils Soup with Sicilian Sausage
Makes 1 gallon

1 gallon stock
3 quarts mirepoix (1 qt. each onion, celery, and carrots, diced)
3 cups lentils
1 cup split peas
1 ham hock
1/4 cup chopped garlic
2 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
Salt & pepper to taste
1 pound Sicilian or mild Italian sausage broken into small pieces

Brown sausage in pan. Remove from pan with slotted spoon and drain on paper towels. Discard grease.

Saute mirepoix with garlic in a small amount of vegetable oil until limp.

Add stock and ham hock. Bring to a simmer and add lentils, split peas and herbs. Simmer till lentils and peas are tender.

Add cooked sausage.

From: The Ashby Inn and Restaurant, Paris, Virginia
Source: National Hot Dot and Sausage Council