Yield: 1 servings
Measure | Ingredient |
---|---|
8 ounces | Dried blackeyed peas |
1 pounds | Sausage |
3 cans | Tomatoes |
2 cups | Water |
1 tablespoon | Black pepper |
2 tablespoons | Garlic salt |
2 tablespoons | Chili powder |
Cover the blackeyed peas in water and soak overnight. Drain peas.
Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms.
Edith King of Blackshear, Georgia.