Kountry Sausage with Black-Eyed Peas

Kountry Sausage and Black-Eyed Peas with Kale

Here, we take a southern classic and update it with some unexpected spices and greens. This warming, one-pot meal is perfect for the colder months — or anytime you’re craving homestyle comfort food.

Difficulty: Easy

Prep: 20 minutes

Cook: 57 minutes

Total: 76 minutes

Serves: 6


24 oz. dried or frozen black-eyed peas (if dried, soak overnight, then drain and rinse)

1 package Kountry Boys Original Pork & Beef Sausage, sliced into 1/2-inch rounds

1 medium yellow onion

3 cloves garlic

32 oz. chicken broth

1 tbps Kountry Boys Ole No. 1 Seasoning

1/2 tbsp coriander

1/2 tbsp cumin

1 bunch kale

Salt and pepper, to taste


In a large pot, lightly brown the sausage. Remove sausage from pot and reserve in a small bowl. Set aside.

Use sausage drippings to cook onions and garlic until soft and translucent, about 5-7 minutes.

Season with Kountry Boys Ole No. 1 Seasoning, cumin, coriander, salt and pepper.

Add in 2 cups of chicken broth and bring to a boil. Reduce heat to medium, cover and simmer for one hour, or until the black-eyed peas are tender but not mushy.

For a thicker, heartier texture, mash some of the peas with a potato masher or whisk.

Add the kale and simmer for another 10 minutes. Season with salt and pepper, to taste.