Fresh Purple Hull Peas and Spicy Sausage

  • PrepTime: 20 Mins
  • CookTime: 60 Mins
  • TotalTime: 1 Hrs 20 Mins


  1. 1 tablespoon vegetable oil
  2. 1 large onion ( chopped)
  3. 3 cloves garlic (minced)
  4. 4 cups fresh purple hull peas
  5. 1 quart chicken broth or stock (preferably unsalted or low-sodium)
  6. 12 to 16 ounces spicy andouille-style sausage (or similar spicy smoked sausage)
  7. Kosher salt (to taste)
  8. Freshly ground black pepper (to taste)


  1. Gather the ingredients.
  2. In a medium skillet or saute pan, heat the oil over medium heat. Add the onion and garlic and saute until softened, 3 to 5 minutes.
  3. Transfer the onion and garlic mixture to a medium saucepan; add peas and chicken broth. Cover and simmer over low heat for 30 minutes.
  4. Meanwhile, slice or dice the sausage. Put in a skillet and cook, turning, until brown on all sides. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender.
  5. Uncover the saucepan and increase the heat to medium so the mixture is at a low boil; continue cooking for about 3 to 5 minutes to reduce slightly.
  6. Add kosher salt and pepper as needed for flavor. Serve the peas with freshly baked cornbread.


  1. If you can't find fresh shelled purple hull or black-eyed peas for this recipe, use dried or frozen purple hull or black-eyed peas and cook them as directed on the package until tender.