Sus Hive Recipe Library

Smoked Sausage & Black-Eyed Peas

Chef/operator production sheet for Smoked Sausage & Black-Eyed Peas. Use this page for station prep, service setup, holding decisions, and catering execution. Smoked Sausage & Black-Eyed Peas have been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Smoked Sausage & Black-Eyed Peas

Slow-simmered black-eyed peas with smoked sausage, thyme, bay leaves, and chicken stock.

Yield: 8–10 servings
Style: slow-simmered bean dish
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Main
  • 1 lb smoked sausage
  • 1 cup yellow onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 4 cloves garlic
  • 5 sprigs fresh thyme
  • 4 bay leaves
Peas + Finish
  • 3 tsp parsley, chopped
  • 8 cups chicken stock
  • 1 lb black-eyed peas
  • 1 tbsp minced garlic
  • 1 tbsp green onions, chopped
  • 6 cornbread muffins, for serving

Prep / Cook Method

  1. In a large pot over medium heat, render the sausage for about 5 minutes.
  2. Add onion, salt, cayenne, garlic, bay leaves, thyme, and parsley. Saute about 5 minutes until the onions soften.
  3. Stir in chicken stock, black-eyed peas, and minced garlic. Bring to a simmer.
  4. Cook about 1 1/2 hours, or until the peas are tender.
  5. Taste and adjust seasoning if needed.

Finish + Service

  • Spoon peas and sausage into shallow bowls.
  • Garnish with chopped green onions.
  • Serve with cornbread muffins.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.