2007 Best Original PurpleHull Pea Recipe Category

First Place: Christine Snider


Purple Hull Pea Niblers

1 lb. ground sausage (I use sage recipe)
1 can (16 oz.) purplehull peas (drained and mashed)
3/4 cup chopped onion
1 Tbsp. Worchestershire sauce
1 cup cracker crumbs
Tony Chachere's Cajun seasoning to taste

Mix together with hands, form into small balls (about the size of a quarter), fry in oil until brown, drain and enjoy.  Can be dipped in sauce or dressing such as honey mustard, ranch or sweet and sour.  Use toothpick for dipping.

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Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:
www.purplehull.com

 

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