Blackeyed Peas and Sausage

Blackeyed Peas And Sausage Recipe

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Lynn Caruso


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 vote
25 Min
1 Hr 30 Min
Stove Top


1/2 lb
pork jowl - diced
1/2 lb
chorizo sausage - sliced in half lengthwise and cut into 1/4
1 c
diced yellow onion
1/2 tsp
kosher salt
1/4 tsp
cayenne pepper
4 clove
chopped garlic
5 sprig(s)
fresh thyme - chopped
bay leaves
3 tsp
finely chopped parsley
8 c
chicken stock, no salt
1 large
bag of frozen blackeyed peas or purple husked peas
1 Tbsp
chopped green onions - optional for garnish
a few dash(es)
or shakes of your favorite hot sauce


1In a large pot, over medium heat; put a couple of tablespoons of oil in the bottom. Cook the sausages for about 5 minutes.
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.
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.

About Blackeyed Peas and Sausage

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southern