Smoked Sausage and Black-Eyed Peas recipe


  • 12 – 16 ounces smoked sausage
  • 1 cup chopped yellow onion
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 4 whole cloves garlic
  • 5 sprigs of fresh thyme
  • 4 bay leaves
  • 3 teaspoons finely chopped Italian parsley
  • 8 cups chicken stock
  • 1 pound dried black-eyed peas, rinsed and drained
  • 1 tablespoon minced garlic
  • Minced green onions, to garnish (optional)


  • Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)
  • 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.
  • Add the chicken stock, black-eyed peas, and minced garlic.
  • Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender. Serve garnished with green onions, if desired.