1 pound fully cooked kielbasa or Polish sausage
1 can (15.5 ounces) black-eyed peas, drained and rinsed
2 medium tart apples, cored and cut into 1/2-inch chunks
1 medium bell pepper, chopped
4 large green onions, thinly sliced
1/3 cup oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon black pepper
- Halve sausage lengthwise and cut into 1/4-inch slices; brown and drain on paper towels.
- In a large bowl, combine sausage with peas, apples, bell pepper and onions.
- Combine oil, vinegar, mustard and sugar in a bowl or jar with a tight-fitting lid and whisk or shake to combine. Pour oil mixture over sausage mixture, add black pepper to taste and toss.
- Cover and refrigerate at least four hours or overnight before serving.
Servings: 10. Serving size: 1 cup. Per serving: 275 calories, 8.7 g protein, 19 g fat, 14.6 g carbohydrates, 2.2 g dietary fiber, 439 mg sodium, 4.6 g sugars, 26 mg cholesterol
Sharon Vavroch, Bluebonnet Electric Cooperative