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.
Recipe by Taste of the South at