Submitted by Sarah Fritschner
- 1⁄2 C butter
- 1 large onion, diced
- 1 lb (Moore’s) hot country sausage
- 1 1⁄2 C rice
- 2 (15-oz) cans black-eyed peas, drained
- 4 C water
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp garlic salt
Brown sausage, drain and set aside.
Heat butter in a pan and add onion. Cook over medium heat, stirring occasionally, until softened, about 15 minutes. Drain. Add sausage, rice and black-eyed peas. Add water, salt, pepper and garlic salt. Cook until rice is tender and the mixture has the consistency of chili—it should have some liquid to it. Serves 6 to 8. Serve with cornbread.