| 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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