|Bulk pork sausage||1 Pound|
|Dry green split peas||1 Pound|
|Water||7 Cup (112 tbs)|
|Pig feet||2 (Fresh)|
|Finely chopped onion||1 Cup (16 tbs)|
|Potato||1 Large , peeled and shredded|
Shape sausage into 3/4 inch balls; brown on all sides in Dutch oven.
Drain, reserving 2 tablespoons fat in pan.
Rinse peas; add to pan.
Stir in water, pigs' feet, onion, potato, and salt.
Bring to boiling.
Reduce heat; cover and simmer for 1 1/2 hours.
Remove pigs' feet; cut off any meat and return to soup.
Heat soup; season to taste