blackeyed peas and sausage

Name: Blackeyed Peas and Sausage
Prep time: 25 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 1/2 pound(s) pork jowl - diced; 1/2 pound(s) chorizo sausage - sliced in half lengthwise and cut into 1/4; 1 cup(s) diced yellow onion; 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) cayenne pepper; 4 clove(s) chopped garlic; 5 sprig(s) fresh thyme - chopped; 4 - bay leaves; 3 teaspoon(s) finely chopped parsley; 8 cup(s) chicken stock, no salt; 1 large bag of frozen blackeyed peas or purple husked peas; 1 tablespoon(s) chopped green onions - optional for garnish; a few dash(es) or shakes of your favorite hot sauce

(1 RATING)

30 Pinches

Lynn Caruso

San Jose, CA

Updated on Mar 17, 2011

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.

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prep time 25 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/2 pound pork jowl - diced
1/2 pound chorizo sausage - sliced in half lengthwise and cut into 1/4
1 cup diced yellow onion
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 cloves chopped garlic
5 sprigs fresh thyme - chopped
4 - bay leaves
3 teaspoons finely chopped parsley
8 cups chicken stock, no salt
1 large bag of frozen blackeyed peas or purple husked peas
1 tablespoon chopped green onions - optional for garnish
a few dash or shakes of your favorite hot sauce

How To Make blackeyed peas and sausage

Step 1

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

Step 2

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.
Step 3

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.
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