Meatless Monday Recipe: Black Eyed Pea Sausage

WakeMed Cary Hospital’s Meatless Mondays have been a great success thus far.   For an added element of fun, Meatless Mondays feature dishes selected via a recipe contest open to Cary Hospital employees and volunteers.  This week’s winning vegetarian recipe is Black Eyed Pea Sausage submitted by Becky Edwards, a Cary Hospital unit secretary in 2West/CVIC.

Becky’s recipe for Black Eyed Pea Sausage definitely has the WakeMed “mmmm” factor.  The recipe was selected based on its simple yet healthy ingredients.   It is a great (and delicious) example of how quick and inexpensive a meatless meal can be.  Plus, we loved the story behind the recipe as well!

I was raised on a farm and we made our own sausage. We raised our own hogs, cows, and chickens.  We usually made our sausage in the fall every year but we ran of sausage in warm weather months.  Since we did not have meat for sausage, we made black eyed pea sausage. We also made pea sausage in the years when we did not raise our own hogs. I have taken pea sausage to work and people could not believe that it tasted as good as the real thing.

- Becky Edwards

Benefits of Black Eyed Peas

Black-eyed peas and other legumes (beans, peas and lentils) are versatile and add flavor to any recipe, and they are loaded with nutrients that can help lower cholesterol, blood pressure and help you lose weight.  Legumes are typically low in fat, contain no cholesterol, provide important minerals such as folate, potassium, iron and magnesium, and are high in fiber to keep you fuller longer.  Additionally, legumes are loaded with protein, making them a great substitute for meat. 

To reap the nutritional benefits legumes provide, try to eat 3-4 cups of legumes each week.  Legumes are great in stews, soups, salads, and mixed with other beans.

When you buy black eyed peas, look for peas that are shiny.  When you buy canned black eyed peas, select brands with no added salt and rinse before using
 
Black-Eyed Pea Sausage
2 lbs dried black eyed peas
¼ teaspoon salt
¼ teaspoon sage
¼ teaspoon red pepper
Olive oil
Directions:
Cook and drain black eyed peas. Mash black-eyed peas to consistency of mashed potatoes with large spoon. Mix salt, sage, red pepper into mashed peas. Shape mixture into sausage patties. In a hot pan coated with olive oil, fry patties until browned on both sides. Drain on paper towel.

Would you like to learn more ways to improve your health through diet?   Schedule an individual consultation with a dietitian today by calling the Cary Hospital Outpatient Dietitian’s office at 919-350-2358.  If you are a Cary Hospital employee or volunteer, submit your Meatless Monday recipe today. 

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1 Comment »

 
  • Ginger says:

    must be a typo…2# of dried peas would need @ 1/4 C of dried sage and 1 tsp red pepper to taste like sausage.. unless recipe should be 2 C cooked drained be peas with the other stuff

 

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