Best 7 Hatties 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 PEAS WITH ANDOUILLE SAUSAGE

Steps:

• Add 1 tablespoon of oil, minced shallot, and garlic a large saucepan or dutch oven. Set over medium heat and cook until soft, about 3 - 4 minutes. Add salt, pepper, paprika, and ground cayenne, and cook for 1 minute longer, stirring constantly.
• Add the chicken stock, Asian Short Rib Sauce (see note below for substitutions), and baking soda. Turn the heat to high and bring to a boil. Stir in the black eyed peas and the bay leaves. Cover the pot and adjust the heat to maintain a gentle simmer. Cook, stirring every once in a while, until the beans are very soft and falling apart, about 2 hours. (Cooking time might vary - See note.)
• While the beans cook, cut the andouille sausage into 1/2-inch thick slices. Heat the remaining tablespoon of oil in a large skillet set over medium heat. Add the sausage and cook, turning the pieces over every now and then, for 5-10 minutes, until the sausage is well browned. Remove from the heat.
• When the black eyed peas are soft and falling apart, taste and add more salt if desired. Stir in the cooked andouille sausage and serve over rice.

CAVATELLI WITH SAUSAGE AND PEAS

Steps:

• Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes.
• Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes.
• While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain.
• Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese.

PASTA WITH PEAS AND SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

SAUSAGE & CHICKPEA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

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.

HATTIE'S PEA SAUSAGE

Steps:

• 1. Mash peas. Add egg, flour, sage, salt and pepper. Mix well and form into patties.
• 2. Heat just enough oil in frying pan to coat the bottom on medium heat. Fry patties until brown.