blackeyed peas and sausage
(1 rating)
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I have lived almost all my life in California. When I came to Tennessee I fell in love with Southern Food. I like to think I'm a good cook but as it turns out most of my recipes are too "fussy" for my family here. My brother in law has so many family recipes I love, that I've been trying to impress him with my cooking. This recipe is for the first thing I made that really impressed him and his friends. Hope you all like it too. You can make this recipe with any leftover ham or pork and dried spices also - not as good, but you can use what you have.
(1 rating)
yield
8 serving(s)
prep time
25 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For blackeyed peas and sausage
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1/2 lbpork jowl - diced
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1/2 lbchorizo sausage - sliced in half lengthwise and cut into 1/4
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1 cdiced yellow onion
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1/2 tspkosher salt
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1/4 tspcayenne pepper
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4 clovechopped garlic
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5 sprigfresh thyme - chopped
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4bay leaves
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3 tspfinely chopped parsley
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8 cchicken stock, no salt
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1 lgbag of frozen blackeyed peas or purple husked peas
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1 Tbspchopped green onions - optional for garnish
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a few dashor shakes of your favorite hot sauce
How To Make blackeyed peas and sausage
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1In a large pot, over medium heat; put a couple of tablespoons of oil in the bottom. Cook the sausages for about 5 minutes.
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2Stir in the onions, salt, cayenne (add more if you like), garlic, bay leaves, thyme and parsley. Saute for about 5 minutes or until the onions are wilted.
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3Stir in the chicken stock, and peas. Bring the liquid up to a strong simmer and cook for about 1 1/2 hours. The peas should be tender and the liquid almost all absorbed. Remove the bay leaves. Spoon in the center of a shallow bowl. Garnish with green onions and serve with cornbread muffins.
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