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!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Like overnight, but easier.
Amazing US Gas Station Foods
Go On, Spread Out
Meet "Shortcut Pie"
Your #1 Loves