In a large saucepan combine water, stock cubes and split peas. Bring to a boil, reduce heat and simmer covered for 30 minutes.
Add the celeraic, onion, leek, celery, parsley and whole fresh sausage to the saucepan. Simmer 1 1/2 - 2 1/2 hours.
30 minutes before the end of the cooking time, fry the bacon in a dry frying pan. Remove the sausage from the saucepan and slice. Add both sliced sausages and bacon to the saucepan and simmer for remaining cooking time. Taste for salt and pepper.