Authentic Dutch Snert (gluten free)


Preparation 2,5 hours (before let the Split peas soak overnight)
  • Let the Split peas soak overnight in 2L of water.
  • The next day; add the shin of beef and pork belly bacon to the Split peas in the 2L of water and bring to a boil.
  • Turn down the heat and let it simmer for 30 minutes.
  • Stir occasionally and remove any foam that appears.
  • After the 30 minutes, remove the shin of beef and pork belly from the pan. Put to the side.
  • Cut the Leek, Carrots, Potatoes and Celeriac into small cubes and add them to the water and split peas.
  • Add pinch of garlic powder.
  • Bring to boil and let simmer for 1 hour (you can add salt, pepper to taste).
  • Cut the shin of beef and pork belly in cubes and add them in the pan.
  • Add the ‘rookworst’ Smoked sausage as a whole in the pan.
  • Let simmer and keep stirring occasionally for another 30 minutes.
  • Stirring prevents the vegetables and meat from sticking to the bottom.
  • After 30 minutes take out the Smoked Sausage and cut it in pieces.
  • You can decide to put the pieces of Smoked sausage in the soup or serve them as a side dish.
  • Now the soup is ready to serve.Enjoy!