1 lb. bulk pork sausage, broken into sm. chunks
4 c. water
1 lg. onion, roughly minced
2 c. purple hull or crowder peas
Salt
Hot sauce
Steamed rice
Cornbread

In a Dutch oven lightly brown the sausage; drain. Do not overbrown the sausage at that will render all of the fat and most of the flavor. Add the water, onion and peas. Bring to a boil, cover and simmer for 30-40 minutes.

Remove the lid and simmer, stirring occasionally, until the pot liquor thickens. Add salt and hot sauce to taste. Serve over steamed rice with cornbread. Serves 4-6.