Braden Family Cookbook
SAUSAGE AND BLACK-EYED PEAS
This was our old way of
having black-eyed peas before coming up with the recipe .HOCKS COLLARDS
This has more of a pronounced “black-eyed” peas flavor.
In a large pot, over medium
heat, render the sausage for a few minutes.
If using turkey Kielbasa, use a little oil for this.
Stir in the onions, salt, cayenne, chopped garlic, bay leaves, thyme and
parsley. Sauté for 5 minutes, or
until the onions are wilted. Stir
in the chicken stock, peas, and minced garlic.
Bring the liquid up to a simmer and cook for 1 ˝ hours, or until the
peas are tender. Serve in shallow pre-heated bowls. Garnish with the green onions.
Great with cornbread or