Prepare the wild boar broth beforehand: remove the meat from the wild boar bones. Boil the bones with a peeled parsley root, peeled and halved onion, a bay leaf, half a teaspoon of black peppercorns in 5 liters of water and simmer covered for 3 hours (the last 20 minutes add fresh herbs of your choice).

Pour the wild boar broth through a sieve and, after cooling, put it in a cool place.

Soak the peas in cold water and then boil them in this water and cook covered for an hour.

Lightly sauté the vegetables and the onion cubes in butter, then add the bacon, the peas and the broth.

Bring to the boil while stirring and then simmer for about 90 minutes over low heat. Stir in between.

Take the wild boar bacon out of the soup and dice it finely and put it back in the soup.

Add the sausages to the soup and heat them with it. Then season everything with the spices, stir again and serve.