Place soaked peas, ham hock/s, and all vegies into slow cooker.
Pour stock over.
Cook on low for 6-8 hours.
Remove hock/s - allow to cool enough to handle so you can remove the meat.
At this point, I blitz the peas and veg together (Hubby likes it smooth)
Slice the Rockworst up and add it and the meat from the ham hock/s back to the slow cooker, stir, and heat through, adding a little water if you like a thinner consistency.
Serve with fresh crusty bread ?
Notes
I prefer the split peas soaked overnight, but you don't have to
I also prefer to blitz before adding meat back in, but again, it's purely personal preference
Rookwurst is a Dutch Continental Sausage, available in the Deli section of most supermarkets