Black Eyed Peas With Escarole Potatoes And Turkey Sausage Recipes

SMOKED SAUSAGE AND BLACK-EYED PEAS

Smoked Sausage and Black-Eyed Peas image

Provided by Food Network

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

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