Peas & "Trotters"

1. 1

   In a large skillet, heat the oil over medium-high and add the

2. 2

   . Cook, turning a few times to brown all over, until golden, about 4 minutes. Using tongs or a slotted spoon, remove sausage to a plate.

3. 3

   Reduce the heat to medium and add the onions and garlic to the skillet. Season with salt. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.

4. 4

   Stir in the vinegar and sugar and bring to a boil. Cook over medium-high until reduced by half, about 2 minutes.

5. 5

   Return the

6. 6

   to the skillet and stir in the black-eyed peas and English peas. Cook, stirring once, until warmed through, about 2 minutes.

7. 7

   Remove the skillet from the heat and fold in the lemon juice, parsley, tarragon, oregano, and thyme. Season with salt. Serve drizzled with olive oil.

* Per serving · 4 servings · Values may vary.