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.
Please enter a valid email address.
Well played. You deserve a cookie.
Thank you, Quebec!
Poutine at Camp
In Defense of the Word "Curry"
Ball Jars All Dressed In Blue
Tea to Bathe In (Sort Of)
Just Arrived! Vintage Copper
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.