Black Eyed Peas With Sausage Recipes

SMOKED SAUSAGE AND BLACK-EYED PEAS

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

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.

BLACK EYED PEA SAUSAGE

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.

BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE

Steps:

• If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
• Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
• Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
• To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.