1 lb. ground sausage (I use sage recipe)
1 can (16 oz.) purplehull peas (drained and mashed)
3/4 cup chopped onion
1 Tbsp. Worchestershire sauce
1 cup cracker crumbs
Tony Chachere's Cajun seasoning to taste
Mix together with hands, form into small balls (about the size of a quarter), fry in oil until brown, drain and enjoy. Can be dipped in sauce or dressing such as honey mustard, ranch or sweet and sour. Use toothpick for dipping.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
as seen on KARK 4 at 11am.
Courtesy of Christine Snider
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