Black-eyed Peas
with Sweet & Hot Sausages

4 servings

• 2 cloves chopped garlic
• 1/4 pound turkey sausage, hot
     italian cut in 1/2 -inch rounds
• 1/4 pound turkey sausage, sweet
     italian cut in 1/2 -inch rounds
• 2 16 oz. cans black-eyed peas,
     drained and rinsed
• 1/4 cup fresh lemon juice
• 2/3 cup (about 4 oz) dried tomatoes,
     in oil, drained and chopped fine
• 1/4 cup minced celery
• 1/4 cup minced parsley
• 1 small, minced onion
•    salt and pepper, to taste
• 2 cups hot cooked rice

Hint: you can get a neater cut if you chill or semi-freeze sausages first.

In a skillet cook the garlic, sweet italian and hot italian sausage (may use just sweet or just hot according to your tastes) over medium heat until well browned, about 10 mintues. Drain on paper towels.

In a large saucepan combine black-eyed peas, lemon juice, sun dried tomatoes with 1 1/4 cups water. Bring to a boil over moderately high heat. Add sausages, turn down heat to simmer, and cook for 2 to 3 minutes to blend flavors.

Just before serving, add the celery, parsley and chopped onion. Remove from heat and add salt and pepper to taste. Serve on or next to hot cooked rice.

Does not keep well as tomato will become overpowering.

Bon appetit!