Purple Hull Peas and Spicy Sausage

purple hull peas and sausage
Fresh purple hull peas with andouille sausage. Diana Rattray
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 4 to 6 servings
Ratings (14)

Purple hull peas, a Southern favorite, are a variety of cowpeas. The pods are purple and the peas are actually more closely related to beans than peas. Feel free to use black-eyed peas in any recipe calling for purple hull peas.

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.

I used andouille sausage in this recipe (pictured).

What You'll Need

  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon vegetable oil
  • 4 cups fresh purple hull peas
  • 1 quart chicken broth (or stock, preferably unsalted or low sodium)
  • 12 to 16 ounces spicy andouille-style sausage (or similar spicy smoked sausage)

How to Make It

  1. In a medium skillet or saute pan, saute the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer over low heat for 30 minutes.
  2. Meanwhile, slice or dice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender.
  3. Uncover and increase heat to medium (a low boil); continue cooking for about 3 to 5 minutes to reduce slightly.
  1. Add kosher salt and pepper, as needed for flavor. 
  2. Serve the peas with freshly baked cornbread.