In a large pot or dutch oven with a tight fitting lid, empty blackeyed peas, add salt, browned sausage, garlic and hot sauce, cook til bubbly, add water and bring to a boil. Add in rice, cover with lid and reduce to simmer. Cook approx 20 to 25 minutes.
Pair this with a vegetable and cornbread for a great southern meal. Sausage can be increased to 1 lb if you want more meat.
This recipe has been added to the following public cookbooks:
My Soul Food,
Wendy's Favorite Recipes,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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