Black Eyed Pea Sausage Recipes

BLACK EYED PEA SAUSAGE

Black Eyed Pea Sausage image

My grandmother in Alabama made these years ago as an inexpensive subsitute for pork sausage. My Mom still makes these for me. There was never a real recipe, so the last time she made them, she measured her ingredients as best she could to come up with this. OK, so they don't REALLY taste like sausage, but the sage does give them a hint of sausage flavor. I like these with biscuits but also like them as stand alone snacks or with a plate of veggies and corn bread. This can be made with leftover peas or canned peas.

Provided by ColCadsMom

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup black-eyed peas, cooked and mashed
1/4 cup flour
1 egg, lightly beaten
1/4 teaspoon sage
2 tablespoons oil

Steps:

Mix peas, flour, egg, and sage.
Shape into 8 patties.
Heat oil in skillet over medium heat.
Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.

SMOKED SAUSAGE AND BLACK-EYED PEAS

Smoked Sausage and Black-Eyed Peas image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 pound smoked sausage
1 cup chopped yellow onion (1 medium)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves of garlic
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped parsley
8 cups chicken stock
1 pound black-eyed peas
1 tablespoon minced garlic
6 cornbread muffins
1 tablespoon chopped green onions

Steps:

In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.

BLACK-EYED PEAS WITH SAUSAGE

Black-Eyed Peas With Sausage image

Okay, I've comepletely changed this recipe, so it is no longer from the Southern Living 1986 Annual Recipe book. Please ignore the rating, it comes from the recipe that was originally here. The recipe you will find here now is how I usually fix black-eyed peas, although the amounts are guesstimates, since I rarely measure ingredients unless I am trying a new recipe. This recipe goes well with cornbread, rice or stewed tomatoes. You can leave out the sausage if you like.

Provided by JenSmith

Categories Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 green bell pepper, chopped
1 onion, chopped
2 stalks celery, sliced
2 garlic cloves, minced
1 -2 tablespoon olive oil or vegetable oil
2 Polish sausage, sliced into 1/2-inch pieces
2 cups chicken broth or 2 cups water
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 dash chili powder
1 bay leaf
2 (14 1/2 ounce) cans black-eyed peas, drained and rinsed

Steps:

Heat the oil in a dutch oven until hot. Add the onion, celery, garlic, and bell pepper and cook until vegetables are tender, about 5 minutes, stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 40--45 minutes.

Nutrition Facts : Calories 407.3, Fat 25.5, SaturatedFat 8.5, Cholesterol 53, Sodium 1572.5, Carbohydrate 25, Fiber 6, Sugar 2.1, Protein 19.6

BLACK-EYED PEA SAUSAGE STEW

Black-Eyed Pea Sausage Stew image

I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

Steps:

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.

BLACK-EYED PEA SAUSAGE DIP

Black-Eyed Pea Sausage Dip image

If you do not really care for black-eyed peas but want to bring good luck for the New Year, try this recipe. Put this in the slow cooker the night before and have an amazing dip the next evening! Serve this at a party as a dip or serve with cornbread for a meal. Very versatile recipe. Serve hot with tortilla chips or crackers.

Provided by hstar07

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 16h20m

Yield 14

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
1 large onion, chopped
4 stalks celery, chopped
salt and ground black pepper to taste
1 (12 ounce) package reduced fat pork sausage
3 (15.5 ounce) cans black-eyed peas, undrained
2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)

Steps:

Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
Cook on Low until black-eyed peas are tender, about 16 hours.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 16 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 3.5 g, Sodium 520.7 mg, Sugar 0.6 g

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