Smoked Sausage and Black-Eyed Peas
12 – 16 ounces smoked sausage
1 cup chopped yellow onion
½ teaspoon salt
¼ teaspoon cayenne
4 cloves garlic, minced
½ teaspoon dried thyme
4 bay leaves
4 cups chicken stock
1 pound dried black-eyed peas, rinsed and drained
1 tablespoon cornstarch
Slice the sausage and cook it in a large pot over medium heat to render some of the fat.
Add enough butter to equal about 4 tablespoons of fat in the pot. Add the onions and cook until onions are softened, about 5 minutes. Mix in salt, cayenne, garlic, bay leaves, and thyme. Cook, stirring occasionally, for about 2 minutes.
Add the chicken stock and scrape the bottom of the pan then add the black-eyed peas.
Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender.
Mix together cornstarch and just enough water to form a slurry. Slowly add slurry to pot and boil an additional 5 minutes until sauce thickens.
Serve with fresh cornbread if desired.
1 cup chopped yellow onion
½ teaspoon salt
¼ teaspoon cayenne
4 cloves garlic, minced
½ teaspoon dried thyme
4 bay leaves
4 cups chicken stock
1 pound dried black-eyed peas, rinsed and drained
1 tablespoon cornstarch
Slice the sausage and cook it in a large pot over medium heat to render some of the fat.
Add enough butter to equal about 4 tablespoons of fat in the pot. Add the onions and cook until onions are softened, about 5 minutes. Mix in salt, cayenne, garlic, bay leaves, and thyme. Cook, stirring occasionally, for about 2 minutes.
Add the chicken stock and scrape the bottom of the pan then add the black-eyed peas.
Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender.
Mix together cornstarch and just enough water to form a slurry. Slowly add slurry to pot and boil an additional 5 minutes until sauce thickens.
Serve with fresh cornbread if desired.
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