Smoked Sausage and Black-Eyed Pea Skillet with Charred Onions

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A hearty skillet dish featuring smoky sausage and tender black-eyed peas, accented with sweet charred onions for depth and texture. This Southern American-inspired barbecue recipe, ready in about 30 minutes, pairs smoked sausage, black-eyed peas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, sliced into 1/2-inch rounds smoked sausage
• 2 cups cooked black-eyed peas
• 1 large, sliced into rings yellow onion
• 2 tablespoons olive oil
• 3, minced garlic cloves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Step 2: Add 1 large sliced yellow onion rings and cook for 8-10 minutes, stirring occasionally, until the edges are deeply charred and the onions become sweet and tender.
3. Step 3: Push the onions to the side and add 1 pound sliced smoked sausage rounds to the skillet, cooking for 5 minutes until browned and heated through.
4. Step 4: Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, and 1/2 teaspoon kosher salt, cooking for 1 minute until fragrant.
5. Step 5: Add 2 cups cooked black-eyed peas and stir to combine, cooking for another 3-4 minutes until the peas are warmed and flavors meld.
6. Step 6: Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving warm.