German Split Pea Soup

Render the diced salt bacon in a large Dutch oven, then add onion and cook until translucent.

Add the ham hock, split peas, potatoes, water, thyme, and black pepper.

Bring to a boil, reduce to a slow simmer, and cook until the peas collapse and the ham is tender.

Remove the ham hock, shred the meat, and return the meat to the pot.

Stir in sliced knockwurst and kielbasa and simmer until the sausage is hot and the soup is thick.

Adjust seasoning and serve in deep bowls with rye bread.