1 (16 oz.) pkg. dried blackeyed peas
1/2 lb. salt pork
3 c. chopped onion
1 bunch green onions, chopped
1 c. chopped fresh parsley
1 c. chopped green pepper
2 cloves garlic, pressed
1 to 1 1/2 tsp. salt
1 tsp. red pepper
1 tsp. pepper
3 dashes of hot sauce
1 tbsp. Worcestershire sauce
1 (8 oz.) can tomato sauce
1/4 tsp. dried whole oregano
1/4 tsp. dried whole thyme
2 lbs. smoked sausage, cut into 1 inch pieces
Hot cooked rice
Green onion fan (opt.)

Sort and wash peas; place in a Dutch oven. Cover with water and soak overnight. Drain peas. Add pork to peas; cover with water. Cover and cook over low heat 45 minutes. Add next 13 ingredients; cover and cook over low heat 45 minutes to 1 hour, stirring occasionally. Add sausage; cook, uncovered, over low heat 45 minutes. Serve over rice and garnish with a green onion fan, if desired. Yield: 10 servings.