In a large pot, over medium heat, render the sausage for 5 minutes. Remove sausage and, stir in the onions, salt, cayenne, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Add back to the pot the cooked sausage and the ham hock. Stir in the garlic and saute for 30 more seconds. Stir in the chicken stock, and the peas. Bring the liquid up to a simmer and cook for 1/2 hour, or until the peas are tender.
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|Serving Size: 1 Serving (1208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 246 (34%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 90.8mg||28 %|
|Sodium 2373.8mg||82 %|
|Potassium 1831.6mg||48 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 57.9g|
|Protein 53.4g||76 %|
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Calories per serving: 730
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