1 (16 oz.) pkg. dried black-eyed peas
2 lbs. bulk pork sausage
1 med. onion, finely chopped
1 (18 oz.) can whole tomatoes, undrained
1/2 c. water
2 tbsp. sugar
Chili powder
2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 tbsp. finely chopped celery

Sort and wash peas. Place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.

Brown sausage in a heavy skillet, stirring to crumble. Add onion. Cook until tender and drain. Drain peas well. Stir in sausage and remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer 1 1/2 hours. Add water, if necessary.