Smokehouse Sausage and Black-Eyed Peas
Our Purnells Smokehouse Sausage, Vidalia onion, chicken stock. black-eyed peas and spices. Try this recipe for your family.
Over medium heat, warm sausage in a large pot for 5 minutes.
Stir in the onions, parsley, salt, cayenne, garlic and bay leaves. Saute for 5 minutes, until onions are softened.
Pour stock into the mixture and then add black-eyed peas and both forms of garlic. Bring the liquid to a simmer and cook for 1 1/2 hours, until the peas are tender.
Spoon pea mixture into bowls, add hot pepper sauce as desired and garnish with green onions. We think this is extra delicious when served with cornbread muffins!
- 1 pound Smokehouse Sausage
- 1 cup Vidalia onion, chopped
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 4 garlic cloves
- 4 bay leaves
- 3 tsp parsley, finely chopped
- 8 cups stock (chicken or vegetable)
- 1 lb black-eyed peas, soaked overnight and drained
- 1 Tbs garlic, minced
- 1 Tbs scallions, chopped
- Dash of hot pepper sauce