You are here: Home » Recipes » Black-Eyed Peas and Sausage Black-Eyed Peas and Sausage Recipe by Favorite Recipes Press Yield 6 to 8 servings This spicy black-eyed pea dish is perfect to serve on New Year's Day. PrintEmail Ingredients 1 (8-ounce) piece smoked bacon, cubed2 cups chopped celery1 green pepper, chopped1 cup onion, chopped1 garlic clove, finely chopped3 (15-ounce) cans black-eyed peas and liquid1 can warm water1/2 teaspoon salt1/4 teaspoon cayenne pepper (omit if using hot sausage)1 tomato, peeled and diced1 pound smoked sausage (hot or regular), thinly sliced Instructions Fry bacon 5 to 7 minutes. Drain grease, leaving 2 tablespoons in pan. Add celery, green pepper, onion and garlic to bacon and drippings. Saute until onions are clear. Transfer to Dutch oven. Add black-eyed peas, water, salt, pepper and tomato. While bringing peas to a boil, fry sausage in same skillet and drain well. Add sausage to peas and simmer 40 minutes, or longer if thicker broth is desired. Extra cans of peas and more sausage can be added without changing the basics. Recipe reprinted with permission from The Junior League of Shreveport-Bossier’sRevel (Shreveport, Louisiana, 2000).