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1
Put the samp in a mixing bowl and add cold water to cover to a depth of about one inch above the top of the samp.
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2
Let stand overnight.
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3
Drain the samp.
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4
Pull off and discard any yellow ''kernels'' that may remain in each grain.
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5
Put the cleaned samp in a kettle and add 10 cups of cold water.
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6
Trim off and discard the ends of each sausage.
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7
Cut the sausage crosswise into four pieces of equal length.
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8
Add these to the kettle.
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9
Add the peppers, onion and salt and bring to the boil.
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10
Cook 50 minutes to one hour or until the samp is tender.
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11
Remove from the heat and drain the mixture well.
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12
Remove and reserve the sausage, mildly hot peppers and onion.
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13
Finely chop the onion.
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14
Core, seed and devein the cooked peppers and chop them.
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15
Cut the sausage into quarter-inch cubes.
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16
Set aside.
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17
Cut the uncooked sweet red pepper into fine dice.
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18
There should be about two-thirds of a cup.
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19
Heat the butter in a large, heavy skillet and add the diced sweet red pepper, onion, mildly hot peppers and cubed sausage.
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20
Cook, stirring, about one minute and add the drained samp.
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21
Cook, stirring, about one minute or until the samp is thoroughly hot.
-
22
Stir in the parsley.
