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Platted up serving of Blackeyed peas with sausage over rice.

Black-Eyed Peas with Sausage over Rice

Black-Eyed Peas with Sausage over Rice
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  • 1 (1 lb.) pkg. dried black-eyed peas
  • 1 lb. pkg. pickled pork
  • 1 lb. Hickory smoked pork sausage, sliced
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 T. minced garlic
  • 2 bay leaves
  • 1-2 T. olive oil
  • Salt, red/black pepper, garlic powder, to taste
  1. In large pot, place peas.
  2. Add the pickled pork, sausage, onion, bell pepper and garlic
  3. Add water to cover and extend to 3-4” above the mixture.
  4. Add bay leaves and olive oil. Mix well.
  5. Place over medium-low heat. If comes to a boil, lower heat more.
  6. Just cook until tender.
  7. When peas are tender, add seasoning to taste.
*****Careful with salt, because the pickled pork and sausage add salt to the dish already. Serve over hot rice.

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