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Purple Hull Peas and Sausage


Purple Hull Peas With Sausage

Purple Hull Peas With Sausage

Diana Rattray
Fresh purple hull or black-eyed peas grow so well in the South, and they make a delicious meal. If you can't find fresh shelled peas, use frozen.

Large Photo of Purple Hull Peas and Sausage


  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 4 cups fresh purple hull peas
  • 1 quart chicken broth
  • 12 to 16 ounces spicy andouille-style sausage or similar spicy smoked sausage
  • salt and pepper, to taste


In a medium skillet, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer for 30 minutes.

Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender. Uncover and simmer briskly for about 5 minutes to reduce slightly. Add salt and pepper, as needed. Serve with cornbread.
Serves 4 to 6.

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