Smoked Sausage and Black-Eyed Peas

Smoked Sausage and Black-Eyed Peas 12 – 16 ounces smoked sausage 1 cup chopped yellow onion 1/2 teaspoon salt 1/4 teaspoon cayenne 4 whole cloves garlic 5 sprigs of fresh thyme 4 bay leaves 3 teaspoons parsley, chopped 8 cups chicken stock 1 pound dried black-eyed peas, rinsed and drained 1 tablespoon minced garlic Minced green onions, to garnish Slice sausage; cook it in a large pot over medium heat to render some of the fat. Add onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley to pan. Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften. Add chicken stock, black-eyed peas, and minced garlic. Bring to a boil. Reduce heat to simmer, covered for about 1 ½ hours, until peas are tender. Serve garnished with green onions, if desired.