This Sausage and Black-Eyed Pea Hash is the perfect comfort food!
I changed up the original Sausage and Black-Eyed Pea Hash
I remember when I first started cooking, I followed recipes exactly as written. If I didn’t have everything they called for, I didn’t make the recipe. Now, I am much more confident in making omissions, additions and substitutions in a recipe. Like this recipe for Sausage and Black-Eye Pea Hash from Cooking Light. I was looking to change up our regular black-eye peas and collard greens for New Years.
Butternut squash instead of yellow squash.
I liked the idea of this recipe – a black-eye pea hash, but wanted to make it a little more what I was in the mood for. First of all it called for turkey sausage. I have nothing against turkey sausage, but when staring at the sausage at the meat counter, pork andouille was calling my name. It also calls for fresh tomato, red bell pepper, and yellow squash, which to me gives it more of a summer feel. I wanted a winter feel, so I replaced all that with butternut squash. I would have used red bell pepper, but mine was lost in my freezer (still haven’t worked on my Foodie Resolutions). As a final substitution, I poached my egg instead of frying it.
This was so good! Warm and comforting. You could easily change it up even more. Add some hot peppers, onions, green bell pepper. We will definitely have some variation of this again!
- 8 ounces andouille sausage
- Olive oil
- 1 cup sliced celery (about 2 stalks)
- 3 cups cubed butternut squash
- 1/4 cup water
- 2 teaspoons chopped fresh thyme
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 (15-ounce) can no-salt-added black-eyed peas, rinsed and drained
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
- Heat a large skillet over medium heat with a drizzle of olive oil. Add sausage and brown, crumbling it with a wooden spoon. Add celery and butternut squash. Stirring occasionally, cook until butternut squash is golden and tender, about 10 - 15 minutes. Add the water, thyme, vinegar, Worcestershire sauce, mustard and black-eyed peas. Let simmer for about 2 minutes and then reduce heat to low.
- Heat a small skillet with several inches of water in it, until it is just barely boiling. Add a teaspoon of vinegar. Crack the eggs in into a small bowl and gently pour them into the water. Cook for about 2 minutes to keep a nice yolk. Scoop eggs out with a slotted spoon.
- Divide hash between four plates and top with an egg and a generous grinding of fresh black pepper.