1 lb. summer sausage
1 can (15-1/2 oz.) black eyed peas, rinsed and drained
med. tart apples, cut into 1/2 in chunks
1 small red onion, chopped
1/3 c vegetable oil
3 tbls. cider vinegar
1 tbls. dijon mustard
2 tsp. sugar
1 tsp. pepper
In nonstick skillet brown sausage.
Drain on paper towel.
In a large bowl, combine peas, apples, green peppers, onion and sausage.
In a small bowl, combine the dressing ingredients. Pour over sausage mixture.
Toss to coat.
Cover and refrigerate for 4 hours or overnight.
Yields 10 servings
Courtesy of Caryn