The day before, cover the peas with water overnight and soak. Clean the vegetables, peel the onion and cut everything into fine strips. Sauté in oil and deglaze with wine.
Add the soaked peas with the soaking water, water and stock cubes to the vegetables. Cook for 1 hour.
Slice the sausages and add with the thyme. Cook for another 30 minutes and then season to taste. Serve sprinkled with parsley and croutons.