So instead I got chicken sausage.
In general, I usually get turkey sausage, but ever since the massive recall of the ground turkey, I am just freaked out about turkey in general. What about you?
Back to the chicken sausage. I picked up that as well as some diced tomatoes and kale. The original plan was to follow a recipe for Black-Eyed Pea Stew with Collard Greens & Potatoes, but the store did not have collard greens. So I figured I would sub in kale and some broccoli rabe that I had at home. And the recipe didn't call for sausage, but we are meat-eating folk, so I added that in as well.
I liked the soup. So did the Toddler. The Husband said it was too spicy (I didn't put any spices in, just a little black pepper, so maybe the sausage was too spicy for him?).
Sausage and Black-Eyed Pea Soup
Inspired by Clean Eating Mag's recipe for Black Eyed Pea Stew
1 package of 4-5 links of sausage, sliced or crumbled
4 C low sodium broth (I used chicken broth, but you can use veggie broth)
4 oz. kale, chopped
4 oz. broccoli rabe, chopped
1 14.5 oz can of no-salt added diced tomatoes
12 oz. red potatoes, cut into 1/2 inch dice
1 15.5 oz can black-eyed peas, rinsed and rained
ground black pepper to taste
Spray bottom of Dutch oven or large sauce pan and brown sausage. Remove sausage. To saucepan, add broth and 2 C water, bring to boil. Add kale and broccoli rabe to liquid and simmer for about 10 mins.
Add tomatoes and potatoes and return to simmer. Cover and cook until potatoes are tender, 10-12 minutes. Stir in peas and sausage and simmer until heated through. Season with pepper to taste.