South African Black Eyed Peas

1 pound Boerewors (South African sausage), cut into 1/4" slices
1/2 large yellow onion, chopped
5 cloves garlic
5 sprigs thyme
1/4 teaspoon cayenne
4 bay leaves
1 tablespoon fresh parsley, chopped
2 cups chicken stock
19 ounce canned black eyed peas
salt and pepper

1. Brown the sausage in a large sauce pan over medium heat.
2. Add the onions, garlic, thyme, bay leaves, parsley, cayenne and a pinch of salt and sauté until onions are tender, about 6 minutes.
3. Add the remaining ingredients and bring to a boil, then reduce heat to medium-low and simmer, uncovered, until liquid has been absorbed, about 20 minutes.

Makes 6 servings