My variation on a traditional Dutch recipe. It is a one pot wonder, cheap to make and will fill you up good and proper!
- To remove excess saltiness in gammon joint, put in a large bowl and cover with cold water and leave in the fridge for 12 to 24hrs. Pour the water off twice and replace.
- Drain water off for final time and place the gammon into a pan large enough to take the meat and all remaining ingredients.
- Put split peas into a sieve and wash thoroughly with cold water. Add to the pot with the spare ribs and 2L of water.
- Cover the pan with a lid, bring to a simmer and cook for 1h30, removing any scum with a metal spoon. Stir occasionally.
- Remove the pan from the heat, take the meat out and place onto a board. As it cools prep your vegetables. Peel and slice carrots, peel and roughly dice celeriac, wash and slice the celery, remove the green tops from the leeks and slice the remaining vegetable (be careful to wash all the dirt off). This Is a rustic dish so fine chopping isn’t necessary, go chunky (about 2cm²).
- Remove the rind from the cooked gammon with a sharp knife, discard it. Dice and tear the remaining joint into smallish pieces and strip the meat from the spare ribs, discarding the bones.
- Add the vegetables and meat to the pot. Cover and simmer for another 26 minutes on a low heat, stirring with a wooden spoon occasionally. After the 26 minutes are up, add the frankfurters into the pot and cook until they are done (see packet for info, mine took 4 mins)
- Once done, remove frankfurters from the pot and slice roughly. Ladle the soup into bowls and serve with the griddled bread covered in mustard.