Smoked Sausage and Black-Eyed Peas

Smoked Sausage and Black-Eyed Peas

  • Servings: 8-12
  • Difficulty: easy
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Smoked Sausage and Black-Eyed Peas
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We made these on New Years Day and they were amazing. Truth in advertising, I bought my black-eye peas from Central Market in these clear containers that were either partially cooked or just soaked. They weren’t dry nor were they canned. So if you go to your market and can’t find the right ones you can go the dried route and soak overnight and cook per the instructions on the package or if you are in a hurry you could buy frozen or cans.

My second cheat here was that I bought a new Fagor slowcooker/steamer/pressure cooker for Christmas. That thing is awesome. I pressure cooked for 8 minutes and everything was done as if it cooked for 3 hours. I picked it up on sale for about 100 dollars and it is really going to be worth it for soups, veggies, rice, risotto, meats etc.. Here is a link to the one I bought if you are interested.
http://www.surlatable.com/product/PRO-2195139/Fagor+Lux+Multicooker

What I love about these recipe is that the smoked sausage gives it such a salty smokey flavor and the corn bread counters that with a kiss of sweetness. Of course we like spicy so added jalapenos to the black-eyed peas and the cornbread. I read that this recipe was adapted from Emeril. I actually ate this for four straight days I loved it so much but I am a bean and greens nut.

Ingredients:
12 – 16 ounces smoked sausage
1 cup chopped yellow onion
Green onions to garnish
4 whole cloves garlic
1/4 cup – 1/2 cup of Pickled Jalapenos
2 lbs black eyed peas (not canned, not dried but from Central Market pre-soaked)
1 tbs salt
1 tbs of Black Pepper
4 splashes of Tabasco1
1 teaspoon cayenne
5 sprigs of fresh thyme
4 bay leaves
chicken stock to cover

1. Directions are pretty easy if you buy the black-eyed peas the way I did. As mentioned above if you cook from dried beans it will require you to soak overnight and cook for much longer to get the tenderness you want in your peas. Dice your onions, jalapenos and sausage. I cut my sausage links in half and then rotated 180 degrees and cut that link in have and then diced. So basically if you cut a the link into a disk and then cut into four equal pieces.

2. I added the sausage and browned it over medium heat. I then added the onions and sweated them out until translucent. I smashed the garlic cloves and added them and let them cook for a minute. I added the rest of the ingredients and pressure cooked them for 8 minutes and kept them on simmer while I cooked my cornbread for about 30 minutes.

Serve with jalapeno cheddar cornbread, green onions, jalapenos and/or cheddar cheese.

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