Best Black Eyed Peas With Sausage Recipes

BLACK-EYED PEAS AND SAUSAGE STEW

Steps:

• In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
• Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
• Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
• Once the vegetables are tender, add them to the black eyed peas.
• To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
• Add the smoked sausage to the peas and stir.
• Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.

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 SMOKED SAUSAGE

Steps:

• If using dried beans soak for 4 or more hours, drain and rinse.
• Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
• Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
• Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.

BLACK-EYED PEAS SUPPER

Steps:

• Brown sausage.
• Add onion and green pepper, saute for 5 minutes.
• Add undrained black eyed peas, and undrained tomatoes.
• Add rosemary and oregano.
• Start cornbread according to directions.
• Simmered sausage mixture, covered for 20 minutes.

SAUSAGE WITH BLACK-EYED PEAS & SPINACH

Steps:

• Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add kielbasa and onions; cook 6 min., stirring frequently. Spoon into bowl; cover to keep warm.
• Heat remaining oil in same skillet on medium heat. Add garlic, spinach, peas and tomatoes; stir. Cook 3 min. or just until spinach is wilted, stirring occasionally
• Add chili sauce; Worcestershire sauce, crushed pepper and kielbasa mixture; mix well. Cook 3 min. or until heated through, stirring frequently.
• Serve over rice.

BLACK-EYED PEA SAUSAGE STEW

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.

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.