At Henrietta Red in Nashville, Best New Chef Julia Sullivan combines locally sourced ingredients—like sausage from Nashville butcher Porter Road—with house-preserved items. This Garlic Sausage with Field Peas brings it all together. Field peas are a close cousin of the black-eyed pea and can be found fresh or frozen at most supermarkets.

July 2018


Credit: Greg DuPree

Recipe Summary test

55 mins
2 hrs




Make the field peas
  • Heat oil in a medium saucepan over medium until shimmering. Add onion and garlic, and cook, stirring occasionally, until tender, about 7 minutes. Add peas, 3 cups water, thyme sprigs, salt, and pepper. Bring to a simmer over medium-high. Reduce heat to medium-low, and cook until tender, about 25 minutes. Keep warm over low. 

Make the vinaigrette
  • Whisk together vinegar, lemon zest, lemon juice, shallot, salt, and pepper in a small bowl. Let stand 15 minutes. Whisk in mustard, honey, and garlic. Whisk in oil in a slow, steady stream until emulsified.

  • Bring 8 quarts water to a simmer in a large stockpot over medium-high. Prepare an ice bath in a large bowl. Add sausage links to simmering water; reduce heat to medium-low, maintaining water temperature between 160°F and 170°F. Poach sausages until cooked through and a thermometer inserted in sausage registers 135°F, 6 to 8 minutes. Immediately transfer sausages to ice bath, and let stand until completely cool, about 10 minutes. Cut sausages between links. Let stand at room temperature while grill preheats, about 30 minutes. 

  • Open bottom and top vents of a charcoal grill completely. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto one side of bottom grate of grill.

  • Place sausages on oiled grate over side with coals, and grill, covered, just until grill marks appear, about 2 minutes per side. Using tongs, gently move sausages to side of grill without coals, and grill, covered, until a thermometer inserted in sausage registers 145°F, 5 to 6 minutes. (If fire starts to flare up, move sausages or spritz coals with water. Resist the urge to grill quickly, as high heat will make the sausages burst.) (If using a grill pan, heat pan over medium-high, and lightly grease. Grill sausages until grill marks appear on both sides and a thermometer registers 145°F.)

Assemble the dish
  • Drain warm field peas; discard liquid. Toss peas with 1/2 cup vinaigrette. Serve grilled sausages over dressed field peas; garnish servings with baby mustard greens. Drizzle with additional vinaigrette to taste.