Smoky black-eyed peas or Hoppin' John from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 36) by Bruce Aidells and Denis Kelly

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Southern-style barbecue; Pork chops stuffed with country sausage and baked in a bourbon mustard glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked ham or ham bone for country ham, beef stock for chicken stock, olive oil for bacon fat, red pepper flakes for dried chiles, malt vinegar for cider vinegar, and Pickapeppa hot sauce for Tabasco sauce. Dried black-eyed peas soak overnight. See recipe for suggested smoked sausages.

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