I have a question about the recipe "Black-Eyed Pea Cassoulet" from Kayb. What kind of smoked sausage do you recommend? I grabbed kielbasa at the store--will it work or would you suggest another type? Planning to make it tomorrow!
Susan is a Recipe Tester for Food52
When I made this dish I used a pork and beef-blend of kielbasa and it was absolutely delicious with it! Best of luck, happy cooking and Happy New Year!
pierino is a trusted source on General Cooking and Tough Love.
Kielbasa should be just fine. But you could also think about andouille as black eyed peas (Hoppin' John) are really a southern thing.
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