Serves: 4–6
I have been making this smoked sausage and black-eyed peas recipe for a few years now, and this never fails to impress everyone around the dinner table. This dish takes approximately 2 hours to make from start to finish using only simple ingredients. We like to serve this with collard greens on the side, but this would also be awesome with some corn muffins.
These smoked sausage and black-eyed peas are highly recommended! If you have not tried this yet, you should very soon. It’s a great dish to serve on any occasion or for a comforting dinner on chilly nights. I made this during New Year’s eve and serve this with some corn muffins, and (as expected) it was a blast!
Ingredients
1 tbsp minced garlic
12–16 oz. smoked sausage
5 sprigs of fresh thyme
1 c. chopped yellow onion
4 whole cloves garlic, peeled
4 bay leaves
8 c. chicken stock
1 lb dried black-eyed peas, rinsed and drained
3 tsp finely chopped Italian parsley
Minced green onions, to garnish (optional)
½ tsp salt
¼ tsp cayenne
How to make Smoked Sausage and Black-Eyed Peas
Step 1: In a large pot, add the sliced sausage. To render some of the fat, cook on medium heat.
Step 2: To the pan, add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley. Continue to cook for another 5 minutes while stirring until the onion starts to soften.
Step 3: Pour in the chicken stock. Add the black-eyed peas along with the minced garlic.
Step 4: Bring the mixture to a boil, then reduce it to a simmer. Put the lid on and continue to cook for 1 1/2 hours until the peas are tender.
Step 5: Serve the smoked sausage, and black-eyed peas immediately, garnished with some green onions. Enjoy!
Smoked Sausage and Black-Eyed Peas
Ingredients
- 1 tbsp minced garlic
- 12 –16 oz. smoked sausage
- 5 sprigs of fresh thyme
- 1 c. chopped yellow onion
- 4 whole cloves garlic peeled
- 4 bay leaves
- 8 c. chicken stock
- 1 lb dried black-eyed peas rinsed and drained
- 3 tsp finely chopped Italian parsley
- Minced green onions to garnish (optional)
- ½ tsp salt
- ¼ tsp cayenne
Instructions
- In a large pot, add the sliced sausage. To render some of the fat, cook on medium heat.
- To the pan, add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley. Continue to cook for another 5 minutes while stirring until the onion starts to soften.
- Pour in the chicken stock. Add the black-eyed peas along with the minced garlic.
- Bring the mixture to a boil, then reduce it to a simmer. Put the lid on and continue to cook for 1 1/2 hours until the peas are tender.
- Serve the smoked sausage, and black-eyed peas immediately, garnished with some green onions. Enjoy!
