1 (16 ounce) package dried black-eyed pea
2 lbs bulk pork sausage
1 medium onion, finely chopped
1 (18 ounce) can whole tomatoes
1/2 cup water
2 tablespoons sugar
2 teaspoons garlic salt
1/4 teaspoon pepper
2 1/2 tablespoons celery, finely chopped
Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
Brown sausage in heavy skillet, stiring to crumble.
Add onions, brown.
Cook until tender and drain fat.
Drain peas well. Stir in sausage and remaining ingredients.
Bring to boil. Cover and reduce heat and simmer 1 1/2 hours.
Add water if necessary.