If you’re in the mood for a hearty meal that warms both the stomach and the heart, look no further than smoked sausage and black-eyed peas. This dish marries the smoky, savory flavors of sausage with the earthy richness of black-eyed peas, creating a comfort food classic that’s perfect for any season. Family gatherings, cozy weeknight dinners, or even celebrations like New Year’s Day can all be enriched by this flavorful offering. With just a handful of ingredients and minimal cooking time, you’ll find making this dish not only satisfying but delightfully easy.
Why make this recipe
Reasons to try it
This smoked sausage and black-eyed peas recipe stands out for several compelling reasons. First, it’s an incredible budget-friendly meal that doesn’t sacrifice flavor. The key ingredients are often pantry staples, which means you can whip it up even on a tight budget. It’s also genuinely quick to prepare, making it ideal for busy weekdays when you still crave something homemade and nourishing.
Moreover, black-eyed peas are often associated with good luck, especially in Southern culture where they are typically enjoyed on New Year’s Day. So serve this meal on the first day of the year and start things off on the right foot!
"I made this dish for my family, and they couldn’t stop raving about it! The balance of smoky sausage and the creaminess of black-eyed peas is simply perfect." – Sarah T.
How to make Smoked Sausage and Black-Eyed Peas
The cooking process explained
Making smoked sausage and black-eyed peas is straightforward, with just a few essential steps to keep in mind. To start, you’ll sauté your sausage to bring out its flavors, then add in your black-eyed peas along with the broth. A sprinkle of herbs and spices enhances this dish beautifully. The whole process takes about 30 minutes from start to finish, and it’s an effortless way to savor hearty flavors in a short amount of time.
Ingredients
Key ingredients
Here’s what you’ll need to bring this dish to life:
- Smoked sausage (such as kielbasa or andouille)
- Canned or dried black-eyed peas (if using dried, soak them overnight)
- Onion, finely chopped
- Garlic, minced
- Chicken or vegetable broth
- Olive oil
- Smoked paprika, for flavor
- Salt and pepper, to taste
- Optional: A dash of hot sauce for heat
Feel free to substitute ingredients based on your pantry; for instance, turkey sausage works great for a lighter version, and if you prefer a vegetarian option, smokey tempeh can stand in beautifully.
Directions
Step-by-step instructions
- Prep the ingredients: If using dried black-eyed peas, soak them overnight. Drain before use.
- Sauté the sausage: In a large pot, heat a tablespoon of olive oil over medium heat. Add sliced or diced sausage. Cook until browned, about 5 minutes.
- Add aromatics: Stir in the chopped onion and minced garlic. Sauté for another 3-4 minutes until softened.
- Combine black-eyed peas: Add the soaked black-eyed peas (or canned, drained) to the pot, followed by the broth.
- Season: Sprinkle in smoked paprika, salt, and pepper. Stir well.
- Cook: Bring to a simmer, cover, and let it cook for about 20 minutes (or until peas are tender if using dried).
- Final touches: Taste and adjust seasonings as needed. Feel free to add hot sauce for a spicy kick!
How to serve Smoked Sausage and Black-Eyed Peas
Best ways to enjoy it
Serve this dish warm, garnished with fresh parsley for a pop of color. It pairs exceptionally well with cornbread or over a bed of fluffy rice. For a complete meal, consider serving alongside sautéed greens, such as collard greens or spinach, to round out the flavors and add some healthy veggies to your plate. Don’t forget a side of tangy coleslaw or a refreshing cucumber salad to complement the richness of the sausage and peas!
How to store
Storage and reheating tips
If you have leftovers (which is rare, but can happen!), store your smoked sausage and black-eyed peas in an airtight container in the refrigerator for up to 3 days. You can also freeze this meal for up to 2 months. When you’re ready to enjoy it again, simply thaw in the refrigerator before reheating on the stove or in the microwave. Ensure it’s heated thoroughly to an internal temperature of 165°F for safety.
Tips to make
Pro chef tips
- Brown it up: Ensure the sausage gets nice and brown at the beginning. This caramelization adds a depth of flavor that enhances the entire dish.
- In a hurry? Use canned black-eyed peas to save cooking time; just add them after the sausage and aromatics are sautéed.
- Some heat: If you like it spicy, experiment with adding diced jalapeños or cayenne pepper along with the garlic.
Variations
Creative twists
There are plenty of ways to put your spin on this classic dish. Try using different sausages, such as chorizo, for a bit of spice. For a more southern twist, add diced tomatoes or bell peppers. You could even throw in some greens like kale or spinach during the last few minutes of cooking for extra nutrition. If you’re on a low-carb diet, substitute the black-eyed peas with cauliflower rice for a similar flavor profile without the carbs.
Common questions
Your questions answered
1. Can I use dried black-eyed peas instead of canned ones?
Absolutely! Just remember to soak them overnight and adjust the cooking time accordingly.
2. How can I make this recipe vegetarian?
Swap out the sausage for a plant-based alternative or use smoked tempeh, and substitute vegetable broth for chicken broth.
3. What’s the best way to reheat leftovers?
Reheat on the stovetop over medium heat until warmed through, or in the microwave in short bursts, stirring in between to ensure even heating.
With this recipe, you’ve got comfort, flavor, and a touch of tradition all in one pot. Whether you’re sharing it with friends or keeping it as a weeknight staple, smoked sausage and black-eyed peas are sure to become a favorite. Happy cooking!
Smoked Sausage and Black-Eyed Peas
Ingredients
Main Ingredients
- 1 lb Smoked sausage, such as kielbasa or andouille
- 15 oz Canned black-eyed peas, drained If using dried, soak them overnight
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Chicken or vegetable broth
- 1 tbsp Olive oil
- 1 tbsp Smoked paprika For flavor
- to taste Salt
- to taste Pepper
- dash Hot sauce Optional, for heat
Instructions
Preparation
- If using dried black-eyed peas, soak them overnight and drain before use.
- In a large pot, heat olive oil over medium heat. Add sliced or diced sausage and cook until browned, about 5 minutes.
- Stir in the chopped onion and minced garlic. Sauté for another 3-4 minutes until softened.
- Add the soaked black-eyed peas (or canned, drained) to the pot, followed by the broth.
- Sprinkle in smoked paprika, salt, and pepper. Stir well.
- Bring to a simmer, cover, and let it cook for about 20 minutes, or until peas are tender if using dried.
- Taste and adjust seasonings as needed. Feel free to add hot sauce for a spicy kick!