1 lb yellow split peas
1 small onion, minced
4 cups chicken stock (I use Swanson 99%, or homemade)
2 cups water
2 tsp barbecue sauce (homemade or store bought)
1 package (14 oz) beef hot links (or other cooked hot smoked sausage), sliced 1/4 inch thick
Fresh black pepper, to taste
Pick through the split peas to remove any stones. Place the peas, onion, chicken stock, water, barbecue sauce, and a third of the sliced hot links into a 4-quart slow cooker. Set to HIGH and cook for 2 hours, until the peas break up easily when stirred. Add the remaining hot links, and black pepper to taste, and cook for 30 minutes.
To cook on the stove top: Place the peas, onion, chicken stock, water, barbecue sauce, and a third of the sliced hot links into a Dutch oven. Bring to a boil, then reduce heat to simmer, cover, and cook for 1-1/4 hours or until the peas break up easily when stirred (you might need to add more water if the soup is cooking too quickly, so keep an eye on it). Add the remaining hot links, and black pepper to taste, and cook for 30 minutes.