Safflower oil 2 Tbsp.
Yellow onion, diced 1 each
Carrot, ¼” dice 1 each
Celery, ¼” dice 2 stalks
Garlic, minced 3 cloves
Sea salt, divided 4 Tbsp.
Thyme, fresh 2 tsp.
Chili powder 2 tsp.
Bay leaf 2 each
Split peas 1 lb.
Vegetable stock 6 cups
Leeks, cleaned, thinly sliced 2 each
Olive oil, divided 3 Tbsp.
Tarragon 1 tsp.
Field Roast™ Spicy Mexican Chipotle Sausage Links or Crumble 4 each


  1. In a stockpot over medium heat, add safflower oil, onion, carrot, celery, garlic and 1 Tbsp. salt. Allow veggies to cook, stirring occasionally for 10-15 minutes or until onions have become translucent.
  2. Add thyme and bay leaves; stir. When mixture becomes fragrant with thyme, add split peas, vegetable stock and 2 Tbsp. salt; stir. Increase to medium-high heat and cover; cook for 15 minutes, stirring occasionally. Reduce heat to low-medium; stir occasionally for another 30-35 minutes or until peas have lost their shape and soup is smooth. Taste and adjust salt to taste.
  3. While soup is cooking, in a small skillet over medium heat, add leeks, remaining salt and 2 Tbsp. olive oil. Sauté mixture for 5-7 minutes or until leeks become visibly soft. Add tarragon; stir. Reduce to low heat; cook for 20-25 minutes, stirring occasionally until leeks are lightly caramelized. Remove from heat; set aside.
  4. If using Spicy Mexican Chipotle Sausage Crumble, toss crumble with cooked leeks.
  5. If using Spicy Mexican Chipotle Sausage Links, brush sausages with safflower oil. Place sausages directly on a grill over medium-high heat for 3-4 minutes per side or until heated throughout and charred on the outside for additional smoky flavor and texture. Slice sausages on a bias.
  6. Top each bowl of soup with sausage and leek mixture; serve.