Best 9 Black Eyed Pea Sausage Recipes

BLACK-EYED PEA SAUSAGE STEW

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BLACK-EYED PEA SAUSAGE DIP

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
• Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
• Cook on Low until black-eyed peas are tender, about 16 hours.

BLACK EYED PEA SAUSAGE

Steps:

• Mix peas, flour, egg, and sage.
• Shape into 8 patties.
• Heat oil in skillet over medium heat.
• Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.

SLOW COOKER BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
• Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
• Cook on Low for 8 hours. Remove and discard bay leaves before serving.

OLE MISS BLACK-EYED PEA AND SAUSAGE CORNBREAD

Steps:

• Preheat oven to 375°; grease a large baking dish with butter and set aside.
• In a skillet, break up the sausage, add in the onion, and cook over medium heat, stirring, until the meat is browned, about 10 minutes.
• Drain the sausage and onion on paper towels.
• In a big bowl, whisk the cornmeal, flour, salt, pepper, and baking soda together.
• In another bowl, whisk the buttermilk, oil, and eggs together; add to the dry mixture, and stir just until the dry mixture is moistened (do not overmix, the batter should be slight lumpy).
• Add the cheese, black-eyed peas, and chiles; stir until blended.
• Scrape the batter into the prepared dish; bake until golden brown, about 40-50 minutes.
• Let cool about 10 minutes before serving.

BLACK EYED PEA & SAUSAGE GUMBO

Steps:

• 1. Saute onion, bell pepper,celery in oil for 3-4 minutes and sausage and garlic cook 3-4 minutes more add remaining ingredients and simmer on medium-low heat 45 minutes.
• 2. I like to serve with cornbread

BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
• Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
• Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
• Stir in salsa, if desired.

BLACK-EYED PEA SAUSAGE STEW

Steps:

• 1. In large skillet, cook sausage and onion over medium heat until meat is lightly browned; drain.
• 2. Stir in the peas, tomatoes, tomato sauce, broth and seasonings. Cook and stir for 10-12 minutes or until hot and bubbly.
• 3. Stir in the corn; cook 5 minutes longer or until heated through.

BLACK EYED PEA AND SAUSAGE SOUP RECIPE

Steps:

• In pressure cooker, saute bacon until crisp. Add onion and garlic and cook until onion is softened, about 3 minutes. Add peas to bacon mixture and stir well. Add broth, tomato paste, oregano, bay leaf, salt, pepper flakes, and brown sugar. Stir until thoroughly mixed. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure according to manufacturer's directions. Remove lid. Add kielbasa, bell pepper, and parsley to pea soup. Bring to a boil over high heat and cook, uncovered, 3 minutes, stirring occasionally. Discard bay leaf. This recipe yields 6 to 8 servings.