Braden Family Cookbook

Chuck Braden

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SMOKED SAUSAGE AND BLACK-EYED PEAS            Southern traditional

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. 

1 pound smoked sausage (we use turkey Kielbasa)

1 cup chopped yellow onion (1 medium)

½ TSP. Salt

1/4 TSP. Cayenne

4 cloves garlic medium chopped

5 sprigs of fresh thyme (has to be fresh)

4 bay leaves

3 TSP.. Finely chopped parsley

8 cups chicken stock

1 pound dried black-eyed peas

1 TBSP. minced garlic

chopped green onions for garnish

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 ½ hours, or until the peas are tender.  Serve in shallow pre-heated bowls.  Garnish with the green onions.