Black-Eyed Pea Bratwurst Stew Recipe

Black-Eyed Pea Bratwurst Stew Recipe

  • 2 pounds bratwurst sausages, cut into thirds
  • 2 (15 ounce) cans black-eyed peas, rinsed and drained
  • 2 (9 ounce) packages frozen cut green beans, thawed
  • 2 cups cubed potatoes
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (32 fluid ounce) container chicken stock
  • 2 tablespoons hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground thyme
  • salt and ground black pepper to taste
  • 1/4 cup all-purpose flour (optional)
  • 1 cup water (optional)
  1. Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
  2. Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
  3. For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
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