Stewed Green Peas With Sausage Food

BLACK-EYED PEAS AND SAUSAGE STEW

Steps:

• In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
• Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
• Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
• Once the vegetables are tender, add them to the black eyed peas.
• To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
• Add the smoked sausage to the peas and stir.
• Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.

STEWED GREEN PEAS WITH SAUSAGE

Steps:

• Soak peas overnight in a bowl with water to cover.
• Drain and rinse under cold running water. Place in heavy kettle or Dutch oven with 3 cups fresh water and salt. Boil, covered, over moderate-high heat for 20 minutes.
• Meanwhile, heat olive oil in a skillet. Add sausages and stir-fry over moderate heat for 5 minutes. Add sofrito, tomato sauce and oregano. Saute another 5 minutes. Add to green peas.
• Add pumpkin to green peas. Stir, cover and cook for 20 minutes or until sauce has thickened. Serve with ric

SAUSAGE STEW

Steps:

• In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

SAUSAGE AND GREEN PEA PIE

Steps:

• Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through.
• Add pasta sauce, water, and peas and bring to a boil.
• Pour into a pie plate.
• Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
• Bake at 375 degrees for 25 minutes.

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 AND GREENS WITH SAUSAGE RECIPE - (4.8/5)

Steps:

• Heat a medium stockpot over high heat. Add olive oil, 1/2 teaspoon thyme, red pepper flakes and black pepper. And onion and bacon and saute until onion is tender. Add garlic and 1/2 teaspoon salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth. Once the greens are cooked down, add balsamic vinegar and sugar. Cover and simmer 5 minutes. Gently stir in peas, 3 1/2 cups chicken broth, 1/2 teaspoon thyme, 1/2 teaspoon salt and black pepper. Stir well. Pour in greens with cooking liquid (pot likker). Fold in kielbasa. Cover and simmer over low heat until liquid is reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached.