4 medium-size squirrels, drawn, skinned, and cleaned
1/2 lb Black-eyed peas
3 md Onions
2 sm Carrots
1/2 pk Frozen sweet peas
1/4 lb Smoked link sausage
Flour
Bacon fat or lard
Salt and pepper
1 c Chicken broth
Directions:

Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and pat dry.
Bring 4-6 cups of water to vigorous boil in a large saucepan, then add the black-eyed peas to it. Boil furiously for 2 minutes, then remove from the heat and cover; hold 15 minutes and drain. Quarter the squirrels, and dredge with flour. Saute’ in a skillet in hot bacon fat or lard until golden brown, then drain on a paper towel and place in a crock-pot. Chop the onions coarsely, and saute’ in bacon fat and pan drippings until translucent, and add to the pot. Cut the carrots into 3/4″ lengths, and the sausage into 1/8″ disks, then add them along with the frozen peas and the cooked blackeyed peas. Salt and pepper to taste and stir gently; add the chicken broth and cook in the crock-pot for 8 hours on low setting, or until the meat is almost falling off the bones. For a different flavor, you can substitute lentils or navy beans for the black-eyed peas.