1 (16 oz.) pkg. dried black eye peas
2 lbs. pork sausage
1 med. chopped onion
1 (28 oz.) can whole tomatoes
1/2 c. water
2 tbsp. sugar
2 1/2 tbsp. chili powder
2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 tsp. chopped celery

Sort and wash peas. Place in large Dutch oven dish, cover with 2 inches water above peas. Soak overnight. Brown sausage in heavy skillet with onion and celery. Cook until tender. Drain.

Drain peas, stir in sausage and remaining ingredients. Bring to boil. Reduce heat to simmer. Simmer 1 1/2 hours. Add water if necessary. Yields: 10 servings.