Recipe - Cassoulet En Pot

One half pound Bulk pork sausage
1 small Onion; cut or sliced up
1 Clove garlic; minced
2 tablespoon Parsley; minced
30 ounce Canned blackeyed peas; not
drained
One half pound Cooked ham; cubed
One fourth cup Dry red wine

In skillet or slowcooking pot with browning unit, cook sausage until
lightly browned. Pour off excess fat. In slowcooking pot, arrange
alternate layers of sausage, onion, garlic, parsley, blackeyed peas, and
ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is
quite soupy, so serve in bowls. To make a complete meal, add corn muffins
and a big green salad.
Posted to recipeludigest Volume 01 Number 264 by James and Susan Kirkland
kirkland@gj.net on Nov 17, 1997