Cassoulet En Pot 2

Course : Crockpot
Serves: 6
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1/2 pound Bulk pork sausage
1 small Onion -- sliced
1 clove garlic -- minced
2 tablespoons Parsley -- minced
30 ounce black-eyed peas not drained
1/2 pound Cooked ham -- cubed
1/4 cup Dry red wine

Preparation / Directions:

In skillet or slow-cooking pot with browning unit, cook sausage until lightly browned. Pour off excess fat. In slow-cooking pot, arrange alternate layers of sausage, onion, garlic, parsley, black-eyed peas, and ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is quite soupy, so serve in bowls. To make a complete meal, add corn muffins and a big green salad.

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