About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pork Sausages with Smothered Onions and Tomatoes | Main | Pork Sausages with Red Wine and Porcini Mushrooms »

Pork Sausages with Black-Eyed Peas and Tomatoes

Well, I've been doing this for a few months now & I've figured out my favourite part of preparing all these recipes, aside from sampling the end results, of course. It's just before I start to cook - you know the stage when all the ingredients are gathered together and the next hour or so is going to be a novel experience - optimism reigns. I suppose that's why I always include a photo like the one below - onion, olive oil, garlic, carrot, celery, tomatoes, pork sausage, black-eyed peas, salt and pepper. Most of the time everything has worked out fine.

BTW, the onion, carrots & garlic are from my summer vegetable garden. I have onions, carrots, potatoes and cabbages in a cold storage room in my basement, along with my hanging garlic. The potatoes & garlic should last until next summer. The carrots are stored in sand & will likely last most of the winter. I'll run out of the onions & cabbage by Christmas

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With several of these recipes there have been one or two ingredients that have presented a bit of a challenge, due in no small part to my location - things like pancetta, fresh mackerel, cranberry beans, veal shank are not on the shelves at my local supermarket in my small town in Eastern Ontario. At first glance, this recipe did not present any similar issues. Black-eyed peas? I picked some up at the Bulk Barn in Kanata on one of my bi-weekly trips into Ottawa. BUT, Marcella's directions for the sausages are at the same time descriptive and mysterious. The descriptive phrases include "mild" and "no herbs or strong spices". Mysterious? Are the sausages supposed to be large, small, bangers, Italian? Nary a clue. After reading ingredients on more sausages than I care to remember - and I can assure you that most sausages have a LOT of ingredients, unfortunately, I suppose - I settled on the ones in the photo - about 7" in length with a long list of very bland ingredients.

Preparation was pretty simple - another one-pot recipe - and took over two hours. First the onions, garlic & veggies are lightly cooked, then the sausages are added for about 15 minutes, followed by the tomatoes and finally by the soaked black-eyed peas. Everything is covered with water & simmered for about an hour and a half. Final result below.

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This recipe & it's simplicity of ingredients remind me of one of our family favourites - baked beans with steamed brown bread. The peculiarities of this recipe originated with my wife's grandmother and go back about 100 years, originating in New Brunswick. It was a Saturday staple in my wife's family when she was growing up and started the night before when the beans were left to soak overnight. The dish is cooked in the oven a bean pot.

What I liked about this recipe:

Everything. This has been one of my favourite dishes that I have prepared for this project. An excellent, economical and simple family meal when the weather is a bit unpleasant outside - and we have plenty of those days here in Canada. We even have a name for them - winter.

What I didn't like about this recipe:

No problems for me. I might experiment with different sausages from time to time, but the ones I used were fine.

Would I make it again?

Of course. Actually, I already have.

Comments (3)

Doug, I always enjoy your photos of the assembled ingredients and I love hearing about your vegetable garden! I find it very inspiring.

Yum, black eyed peas!

Marcella Hazan:

Doug, haven't you followed Deborah's sausage odyssey? See if you can't persuade her to release some of the plain Italian sausages she has commissioned. It would make a world of difference to the dish you just made.

You have been so persuasive in cataloguing the bounty of your garden, that I think the authorities in Eastern Ontario should signpost it as one of the natural treasures of your province.

Doug:

Marcella,

Deborah & I live in different countries - don't think pork sausages would make it across the border in an edible state.

Actually, I am pretty sure I will be putting out a sign next year - planning on a roadside stand to sell some of my produce. I did it several years ago when corn was in season - worked out OK .

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This page contains a single entry from the blog posted on December 8, 2010 6:00 AM.

The previous post in this blog was Pork Sausages with Smothered Onions and Tomatoes.

The next post in this blog is Pork Sausages with Red Wine and Porcini Mushrooms.

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