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Field Peas with Smoked Turkey Sausage
A pot of field peas simmered low with smoked sausage is what a South Georgia summer supper looks like. Serve it over grits and it is the whole meal.
- In season
- Jun – Sep
- Time
- 1 hour
- Serves
- 6
Method
- 01
In a heavy pot, brown the sausage over medium heat, about 5 minutes. Remove and set aside.
- 02
Add the white parts of the green onions to the drippings and cook 1 minute.
- 03
Return the sausage to the pot, add the field peas and stock, and bring to a bare simmer.
- 04
Cover and cook 35–45 minutes, until the peas are tender but still hold their shape, stirring occasionally.
- 05
Meanwhile, cook the grits according to the package, stirring often so they do not catch.
- 06
Season the peas with salt and pepper, ladle over the grits, and top with the green onion tops.
