Braised Peas with Smoked Sausage

braised peas

If you’ve never tasted lady peas, look for some this summer. Their petite size and tender texture make them truly delicious.

Braised Peas with Smoked Sausage
Yields: 8 servings
  • 1 tablespoon vegetable oil
  • 1 cup chopped smoked sausage
  • 1 cup chopped yellow onion
½ cup chopped celery
  • 2 cloves garlic, minced
2 pounds shelled field peas with snaps
  • ¾ pound shelled lady peas
  • 3 cups chicken broth
  • 2 cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 3 bay leaves
  • 1 tablespoon distilled white vinegar
  • Garnish: chopped celery leaves, ground black pepper
  1. In a large deep enamel-coated cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium; add sausage, onion, and celery. Cook until lightly browned, about 4 minutes. Add garlic; cook for 1 minute. Add peas, broth, 2 cups water, salt, black pepper, red pepper, and bay leaves. Bring to a boil over medium-high heat.
  2. Reduce heat; cover and simmer until tender, about 45 minutes. 
Stir in vinegar. Discard bay 
leaves. Garnish with 
celery leaves and 
pepper, if desired.



    • Same line as black eyed peas just smaller. For this recipe that’s what I used black eye peas. From NC first time hearing them too.


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