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Cassoulet En Pot

1/2 lb Bulk pork sausage
1 sm Onion; sliced
1 Clove garlic; minced
2 tb Parsley; minced
30 oz Canned black-eyed peas; not drained
1/2 lb Cooked ham; cubed
1/4 c Dry red wine

In skillet or slow-cooking pot with browning unit, cook sausage until lightly browned. Pour off excess fat. In slow-cooking pot, arrange alternate layers of sausage, onion, garlic, parsley, black-eyed peas, and ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is quite soupy, so serve in bowls. To make a complete meal, add corn muffins and a big green salad.

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