Hatties Pea Sausage Recipes

SAUSAGE AND SPRING PEA PASTA

Sausage and Spring Pea Pasta image

Our Sausage and Spring Pea Pasta recipe is tasty take on pasta night. With savoury sausage, peas and a creamy Parmesan sauce, you'll have dinner on the table in 25 minutes!

Yield 4

Number Of Ingredients 6

Ingredients

1 lb 454 g Italian sausage, casings removed
1 carton CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth
2 1/2 cups 625 mL Gemelli pasta (or other short pasta)
2 cups 500 mL frozen peas
1/4 cup 60 mL heavy cream
1/4 cup 60 mL grated Parmesan cheese

Steps:

In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
Stir in broth, scraping up any brown bits from the bottom of the pan. Reduce heat to maintain a simmer; cover and add pasta. Cook until the pasta is tender and most of the liquid has been absorbed.
Stir in peas and cream and Parmesan until heated through.

Nutrition Facts :

BLACK-EYED PEA AND SAUSAGE STEW

Black-Eyed Pea and Sausage Stew image

Using canned black-eyed peas slashes time in this hearty and flavorful stew using simple ingredients.

Provided by Amy

Categories Soup

Time 20m

Number Of Ingredients 10

Ingredients

16 ounce package hot pork sausage
1 cup chopped yellow onion
1 ½ cups beef broth (low sodium)
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 (15.8 ounce) cans black-eyed peas (rinsed and drained)
1 (15.25 ounce) can whole kernel yellow corn (drained)
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
2 tablespoons chopped fresh parsley (optional garnish)

Steps:

Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
Serve garnished with chopped fresh parsley, if desired.

Nutrition Facts : Calories 374 kcal, Sugar 8 g, Sodium 957 mg, Fat 17 g, SaturatedFat 5 g, Carbohydrate 37 g, Fiber 9 g, Protein 20 g, Cholesterol 41 mg, ServingSize 1 serving

HATTIE'S PEA SAUSAGE

Hattie's Pea Sausage image

My grandmother, Hattie Hoffman, would make a patty from left over peas (whatever variety she cooked--usually old fashioned Dixie Lee peas-most people won't have a clue about those!). She fried them to resemble salmon patties and I remember them being so tasty!!

Provided by Jenny Morrell

Categories Other Side Dishes

Number Of Ingredients 6

Ingredients

2-3 c cooked leftover peas
1 egg
1/4 c self-rising flour
1/2 tsp sage, dried
vegetable or peanut oil for frying
salt and pepper to taste

Steps:

1. Mash peas. Add egg, flour, sage, salt and pepper. Mix well and form into patties.
2. Heat just enough oil in frying pan to coat the bottom on medium heat. Fry patties until brown.

SAUSAGE & CHICKPEA SKILLET

Sausage & Chickpea Skillet image

This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound Italian sausage links, cut into 1-inch slices
1 cup chopped onion
1 cup chopped green pepper
2/3 cup chopped celery
1/2 cup chopped carrot
1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (28 ounces) stewed tomatoes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Hot cooked rice or pasta, optional

Steps:

In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

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.

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