Follow our step-by-step, photo illustrated recipe to prepare this old time Southern favorite sausage. Tom Thumb, sometimes called a Dan Doodle, is an almost forgotten treasure. We’ll serve it up with Cabbage and Purple Hull Peas for a true taste of the past.
- 1 Tom Thumb Sausage
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 1 small Onion, diced
- 2 teaspoons Bacon Grease, or Butter – separated
- 1 small Cabbage, sliced
- 2 cups Peas, Purple Hull, Black Eye, or Crowder.
- Rinse the Tom Thumb under cold running water. Pat dry. Set aside.
- Dice the celery
- Dice the carrots
- Dice the onion
- Place one teaspoon bacon grease in a 6 quart Dutch Oven, over Medium heat on your stovetop.
- Add the diced celery, onions, and carrots to the sauce pot.
- Stir and cook until the onions are slightly translucent.
- Add the Tom Thumb.
- Add enough warm water to just cover the sausage.
- Bring to a slight boil on medium heat.
- Cover the pot, let cook for 45 minutes.
- Remove the sausage, set aside, let cool for about 15 minutes.
- Strain the broth to remove the vegetables. Return broth to the pot.
- Add the cabbage.
- Add the peas.
- Cook until the cabbage and peas are tender, about 15 to 20 minutes.
When ready to serve…
- Slice the sausage into pieces about 3/4inch thick.
- Place one teaspoon bacon grease in a cast iron skillet over medium heat.
- Add slices of sausage, but do not crowd the skillet.
- Brown the sausage, flip and brown the other side. Repeat until all sausage has been browned.
- Serve the sausage over a layer of cabbage and peas.
Keywords: Tom Thumb Sausage Recipe, Dan Doodle Sausage, peas and cabbage, A Chef's Life, southern recipes, soul food