Ingredients
- 2 c water
- 1 lb sausage
- 8 oz blackeyed peas (dried)
- 2 tb garlic salt
- 2 tb chili powder
- 1 tb black pepper
- 3 packages tomatoes
Cover the blackeyed peas in water and soak overnight. Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of Blackshear, Georgia.
