8 oz Dried blackeyed peas

1 lb Sausage

3 cn Tomatoes

2 c Water

1 tb Black pepper

2 tb Garlic salt

2 tb Chili powder

Cover the blackeyed peas in water and soak overnight. Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of Blackshear, Georgia.