Interesting and filling, but a tiny bit bland. We subbed a green bell pepper for the celery and used a variety of Aidell's sausages (andouille, habanero & green chile).
Sausage and Black-Eyed Pea Hash
Photo: Johnny Autry; Styling: Cindy Barr
This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its own creamy sauce. If you can find fresh peas, use them in place of canned.
Yield: Serves 4
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Amount per serving
- Calories: 242
- Fat: 11.3g
- Saturated fat: 3g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.8g
- Protein: 19.7g
- Carbohydrate: 17g
- Fiber: 3.9g
- Cholesterol: 194mg
- Iron: 2.4mg
- Sodium: 478mg
- Calcium: 68mg
- 8 ounces diced turkey andouille sausage (such as Wellshire Farms)
- 1 cup sliced celery (about 2 stalks)
- 1 cup chopped fresh tomato
- 1 medium red bell pepper, cubed
- 1 medium yellow squash, cubed
- 1/4 cup water
- 2 teaspoons chopped fresh thyme
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 (15-ounce) can no-salt-added black-eyed peas, rinsed and drained
- 1 tablespoon canola oil
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
- 1. Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery and next 3 ingredients (through squash); sauté 3 minutes, stirring frequently. Add 1/4 cup water and next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.
- 2. Return pan to medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.
- 3. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.
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