2 c. dried black eyed peas
3 to 4 ham hocks (with meat on them)
1/2 c. chopped onion
3 c. celery with leaves, chopped
3 carrots, sliced
2 to 4 tbsp. chili powder
1 c. light cream
2 c. good meat stock (may use canned beef bouillon
1 lb. Polish or German smoked sausage, sliced thin
Salt and pepper to taste

Cook peas, vegetables and seasonings in water to cover for 2 to 3 hours, until peas are very tender. Remove ham hocks, cut off any meat that is on them and chop it finely. Press the peas through a coarse sieve or food mill. Add chopped ham, cream, stock, sliced sausage and simmer for 30 minutes. Add salt if necessary.