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Purple Hull Peas and Spicy Sausage

Diana Rattray
  • 80 minutes
  • Serves 4 to 6

INGREDIENTS

12 oz

Andouille-style sausage, spicy

3 cloves

Garlic

4 cups

Hull peas, fresh purple

1

Onion, large

1 qt

Chicken broth or stock

1

Kosher salt and pepper

1 tbsp

Vegetable oil