5 fully cooked Spicy/Plain Pioneer Sausage, cut into ½ inch cubes
1 12-ounce Russet potato, peeled, diced
1 large onion, chopped
1 ½ tsp fresh rosemary, chopped
1 ¼ cups green split peas, rinsed
4 cups low salt chicken broth
Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to a simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by ¼ cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.