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!
Ingredients
- 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
Instructions
- 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.
This week I am linking up with: Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Foodie Friday | Saucy Saturdays
What a great combination of flavor, we will love your Sausage and Black Eye Pea Hash. Thanks so much for sharing with Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Such a great idea. Love the flavors in these! My boys would devour them quickly.
Delicious, thanks for sharing with Hearth and soul blog hop, pinning.
I love your combination, especially those Black Eyed Peas! Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
I love this post. I’m always at a loss for word when friends ask me why I love to cook.To them, it’s wasted time (they say they prefer to do other things, go out, watch TV etc). This quote sums up the magical of cooking.
“By cooking, we transform the mundane into something sacred. And then we share it with others.”
Love this! The more you cook, the easier it gets to play around with recipes. This is creative! LOVE the butternut squash. YUM.
1,000 times yes. I want.
This is the kind of dinner I love to make myself after a long day, it looks amazing!
This looks delicious and I need to make this recipe soon! Thanks for sharing!
love the hash! great minds think alike…..I actually posted a hash today too. Photos look fantastic 😉
Spicy and sweet – oh my! That dish looks incredible and I think I would gobble it all down in no time. Love the addition of the andouille. That makes this dish!
You are so right about switching up recipes, i always find recipes and if an ingredient is missing i just go ahead and find a substitute, So this has will be made the next time i have black eye peas (almost wrote black eyed peas lol) . and thank you for adding butternut to it, i love butternut squash recipes