This recipe takes me way back to my years of growing up in the country and eating black eyed peas more ways than I can count. I’m a Southern gal born and raised so my childhood consisted of plenty of garden vegetables cooked many different ways. One of those treasured veggies was the black eyed pea. My granny used to serve her black eyed peas with a splash of apple cider vinegar and chunks of sweet onion. As a child I thought she was just about crazy (vinegar in peas?!) but now as an adult I love it.
My husband who is also Southern born and bred shares my love for all things Southern, including black eyed peas; however, he isn’t too fond of onion or splashes of vinegar with his peas so I have omitted it for this recipe. If you’re feeling adventurous you should try it though! You may just discover a new favorite way to eat peas. 😉
If you’re unfamiliar with traditional Southern fare, this recipe is 100% old fashioned Southern cooking at it’s finest. All it needs is some fresh pickled garden okra and some thick slices of garden tomato!
I started making this when my husband and I were newlyweds and it is still one of his favorite, most requested meals that I make.
My hope is that you and your family will enjoy it as much as we do!
Since this meal is made in stages, I’m going to jump in here and explain the way I make this in order to be fast, efficient, and still have everything hot when it’s all ready to serve.
First off, I start with the peas. I put them in a medium sized pan on the stove, add water and let them cook. Once they’re cooked I add in my seasonings. The reason I don’t add the seasonings in while they cook is because adding salt to peas while cooking can cause them to take longer to cook and remain slightly tough. You want those peas to be nice and tender! Since the peas take about 30 minutes to cook through, I always set them on to cook first.
The next step after the peas have cooked for about 15 minutes is to start preparing the cornbread. First you want to place the ground flax seed into 3 tbsp water and let that sit for 3 minutes. This allows it to form a paste and become of an egg-like consistency since the flax seed/water mixture is going to be replacing the egg in the cornbread recipe. Once this has formed a paste, add it in with the cornbread mix and the almond milk and give it all a few good stirs. Time to place it into a loaf pan and set it to cooking! I cook the cornbread according to the box instructions.
Once the cornbread is in the oven and I have about 10 minutes until everything else is ready, I start cooking the beef sausage. The sausage cooks up super fast so it’s always last to cook. I just place it into a hot skillet and cook until slightly blackened (this gives it such a wonderful flavor!) and then I add in the bbq, cover, cook 2-3 more minutes so that the bbq is heated and slightly thickened, and then we’re ready to serve it all and dig in!
Now that the kitchen smells scrumptious and everyone is starving, let’s dish this bit of amazingness on a plate and tear into it! Looking to really fill this plate out? Try my Slow Cooker Corn on the Cob or my Creamy Cucumbers for some additional perfect Southern side items.
Southern Peas, Sausage, and Cornbread
A delicious savory meal that has all of the flavors of the South. Simple and easy to make, this is a family favorite!
- 2 cups frozen uncooked black eyed peas
- 4 cups water
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 skinless smoked beef sausage links
- 1/2 cup bbq sauce any kind
- 1 box Jiffy Cornbread Muffin Mix
- 2 tbsp ground flax seed
- 3 tbsp water
- 1/3 cup plain unsweetened light almond milk
Place frozen peas in a medium sized pot, cover with water, and bring to a boil. Boil 3 minutes and then cook on medium heat for 30 minutes or until tender. You may need to add more water after 15 minutes depending on how much water the peas soak up while cooking. Once peas are cooked, add in the salt, pepper, and garlic powder and stir well.
While the peas are cooking, place the flax seed in 3 tbsp water and allow to sit for 3 minutes. Place the cornbread mix into a medium sized bowl and combine with flaxseed paste and almond milk. Stir well, pour into a loaf pan that has been sprayed with nonstick cooking spray and bake according to box instructions.
Place beef sausage into a large skillet and cook on medium high heat, stirring frequently to prevent burning. Allow sausage to blacken slightly (this gives it an incredible flavor!) and then add in 1/2 cup bbq sauce. Stir well, cover, and cook on low heat for about 2-3 minutes.
Once everything is cooked, serve and enjoy!
This meal comes to 11 Smart Points for 1/4 cup bbq beef sausage, 1/4 cup black eyed peas, and 1 square of the cornbread. Cut cornbread into 8 squares. Recipe serves 8 people when measured to the above portions.
I make this meal in stages which saves time and allows for everything to be cooked at the same time and hot when it's time to serve.
I always start the peas first because they take the longest to cook and then follow with the cornbread after the peas have been cooking about 15 minutes and then when the peas only have 10 minutes left to cook I start cooking the beef sausage.
This allows the meal to be prepared in about 30 minutes and makes this fast and simple to get on the table.