Put the peas in a sieve and rinse. Wash the bacon and pork cheek. Boil up peas, meat and 2 litres of water. Cook over medium heat for about 1 1/4 hours. Clean, wash and finely dice the soup greens.
Add to the peas 15 minutes before the end of the cooking time. Remove the meat. Season soup with salt and pepper. Warm the sausages in the pea soup. Cut rind from bacon and pork cheek.
Cut meat into small cubes and add to the soup. Serve pea soup together with the sausages. If you want the soup to be more creamy, rub in a medium-sized peeled potato.