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.
In a large pot, over medium heat; put a couple of tablespoons of oil in the bottom. Cook the sausages for about 5 minutes.
Stir 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.
Stir 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.