| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Pork & ham | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Bulk pork sausage |
| 1 | sm | Onion; sliced |
| 1 | Clove garlic; minced | |
| 2 | tb | Parsley; minced |
| 30 | oz | Canned black-eyed peas; not drained |
| 1/2 | lb | Cooked ham; cubed |
| 1/4 | c | Dry red wine |
INSTRUCTIONS
In skillet or slow-cooking pot with browning unit, cook sausage until lightly browned. Pour off excess fat. In slow-cooking pot, arrange alternate layers of sausage, onion, garlic, parsley, black-eyed peas, and ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is quite soupy, so serve in bowls. To make a complete meal, add corn muffins and a big green salad. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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