Black Eyed Peas with Smoked Sausage
Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture
Serves 8 - 10
Black Eyed Peas
Click to enlarge image
Drain the soaked peas and put them in a heavy 10-quart pot or dutch oven. Add all other ingredients except water, salt, and parsley. Add water to cover by 1-inch.
Bring to a full boil over high heat, then lower the heat and simmer gently for 1 1/2 hours. Taste for salt and adjust seasoning; amount needed will vary based on saltiness of seasoning meats.
Add water as needed and simmer for another 30 minutes or so until the peas are tender and the pot liquid has thickened.