Smoked Sausage and Black-Eyed Peas



Smoked Sausage and Black-Eyed Peas


Ingredients


16 ounces smoked sausage

1 cup yellow onion (chopped)

1/2 teaspoon salt


1/4 teaspoon cayenne

4 whole garlic (cloves)

5 sprigs fresh thyme


4 bay leaves

3 teaspoons Italian parsley (finely chopped)

8 cups chicken stock


1 pound peas (dried black-eyed, rinsed and drained)

1 tablespoon minced garlic

green onions (Minced, to garnish, optional)


Directions


1.Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)

Directions


1.Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)


2.Add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley to the pan. Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften.


3. Add the chicken stock, black-eyed peas, and minced garlic.


4. Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender. Serve garnished with green onions, if desired