Serves: 4–6
I have been wanting to try this smoked sausage and black-eyed peas recipe for months now. Finally, I got a chance to try it and it was amazing! This is by far the best black-eyed peas recipe I have ever made! From now on, this will be a regular part of our rotation.
My husband is obsessed with this smoked sausage and black-eyed peas. All I heard were great compliments. I made this the first time a few days ago. I love how I can easily make this dish using just a few simple ingredients that you might already have on hand. It took about 2 hours to make it, but it was all worth it! Cooking time is long, but prepping it is a no-fuss. You just let everything simmer and before serving, garnish this dish with some green onions if desired. We ate this with some corn muffins and my fussy eaters loved it!
Ingredients
4 whole cloves of garlic, peeled
12–16 oz. smoked sausage
4 bay leaves
1 c. chopped yellow onion
8 c. chicken stock
¼ tsp cayenne
5 sprigs of fresh thyme
3 tbsp finely chopped Italian parsley
1 lb dried black-eyed peas, rinsed and drained
½ tsp salt
Minced green onions, to garnish (optional)
1 tbsp minced garlic
How to make Smoked Sausage and Black-Eyed Peas
Step 1: Start by slicing the sausage. In a large pot, place the sliced sausage and cook over medium heat to render some of the fat.
Step 2: To the pot with the sausage, add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley. Continue to cook for another 5 minutes, stirring often, until the onions start to soften.
Step 3: Pour in the chicken stock and add the black-eyed peas and minced garlic.
Step 4: Bring everything to a boil, then simmer for about 1 ½ hour, covered until the peas are tender.
Step 5: If desired, garnish with some green onions. Serve the Smoked Sausage and Black-Eyed Peas immediately. Enjoy!
Ingredients
- 4 whole cloves of garlic, peeled
- 12–16 oz. smoked sausage
- 4 bay leaves
- 1 c. chopped yellow onion
- 8 c. chicken stock
- ¼ tsp cayenne
- 5 sprigs of fresh thyme
- 3 tbsp finely chopped Italian parsley
- 1 lb dried black-eyed peas, rinsed and drained
- ½ tsp salt
- Minced green onions, to garnish (optional)
- 1 tbsp minced garlic
Instructions
Step 1: Start by slicing the sausage. In a large pot, place the sliced sausage and cook over medium heat to render some of the fat.
Step 2: To the pot with the sausage, add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley. Continue to cook for another 5 minutes, stirring often, until the onions start to soften.
Step 3: Pour in the chicken stock and add the black-eyed peas and minced garlic.
Step 4: Bring everything to a boil, then simmer for about 1 ½ hour, covered until the peas are tender.
Step 5: If desired, garnish with some green onions. Serve the Smoked Sausage and Black-Eyed Peas immediately. Enjoy!
