Thread: Hoppin' John

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  1. #1 Hoppin' John 
    HR Corporate Scum patriot45's Avatar
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    I see Moo has started recipes for a southern New Years dinner. We made this tonite for a housefull of friends for the games today. Make this for a hearty meal anytime and serve with rice, cornbread and sauteed collard greens! Yummo! A Yankee cookin some southern food!

    5 cans black eyed peas, rinsed and drained
    15 sausages, I used andouille and onion and pepper Italian, sliced bite sized
    6 - 8 cups chicken stock
    4 cups chopped onion
    1.5 cups chopped celery
    2 Tbs cider vinegar
    S & P to taste

    In a cast iron pot saute the onion and celery in a bit of oil for 3 - 4 minutes. Add the sausage and cook for about 10-15 minutes, stirring to get all the sausages kinda browned, or actually greyish brown or just so they aren't raw anymore!
    Add the broth and bring to a boil, lower heat and simmer for 1 to 1.5 hours or untill sausage is cooked.
    Add black eyed peas and cider vinegar and stir. Cook for 10- 15 minutes for the peas to heat thru and serve with rice, corn bread and collards!!

    Getting the sausages comfortable!



    Individual corn bread muffins.


    This is a must - sauteed collard greens!



    Grab your beer and dig in!


    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  2. #2  
    Senior Betwixt Member Bubba Dawg's Avatar
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    We have Hoppin' John a couple of times a month and I always make enough for seconds...thrids....etc...

    I like canned and frozen peas better than dried. Field peas with snaps are good. The sausage makes it really good. I also like it with fried pork chops. I love it with salt pork but I rarely if ever get that anymore.

    Fatback and streak-o'-lean. Goooooood eatin'....

    Thanks.
    Hey careful man! There's a beverage here!
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