Black-Eyed Peas with Sweet & Hot Sausages

TxsChef

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Black-Eyed Peas with Sweet & Hot Sausages

1/4 pound turkey sausage, hot italian cut in 1/2 -inch rounds
1/4 pound turkey sausage, sweet italian cut in 1/2 -inch rounds
2 16 oz. cans black-eyed peas, drained and rinsed
1/4 cup fresh lemon juice
2/3 cup dried tomatoes, in oil, drained and chopped fine
1/4 cup minced celery
1/4 cup minced parsley
1 small, minced onion
salt and pepper, to taste
2 cups hot cooked rice

Hint: you can get a neater cut if you chill or semi-freeze sausages first.

In a skillet cook the garlic, sweet italian and hot italian sausage over
medium heat until well browned, about 10 mintues. Drain on paper towels.
In a large saucepan combine black-eyed peas, lemon juice, sun dried
tomatoes with 1 1/4 cups water. Bring to a boil over moderately high heat.
Add sausages, turn down heat to simmer, and cook for 2 to 3 minutes to
blend flavors.
Just before serving, add the celery, parsley and chopped onion. Remove
from heat and add salt and pepper to taste. Serve on or next to hot cooked rice.

Does not keep well as tomato will become overpowering.
 
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