Smoked Sausage and Black-Eyed Peas

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  • Level: Easy
  • Yield: 8 to 10 servings
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1 pound smoked sausage

1 cup chopped yellow onion (1 medium)

1/2 teaspoon salt

1/4 teaspoon cayenne

4 cloves of garlic

5 sprigs of fresh thyme

4 bay leaves

3 teaspoons finely chopped parsley

8 cups chicken stock

1 pound black-eyed peas

1 tablespoon minced garlic

6 cornbread muffins

1 tablespoon chopped green onions


  1. 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.