Farmers Market Succotash with Andouille Sausage

Serves:
6-8
Ingredients:
6-8 andouille or seasoned pork sausage links
¼ cup olive oil
1 recipe succotash (recipe below)

Succotash
1 cup butter beans, fresh pink or black-eyed peas, or field peas
2 ears sweet corn, white or yellow, on the cob (husks and silk removed)
2 tablespoons unsalted butter
½ cup Vidalia onions, diced small
1/3 cup celery, diced fine
½ teaspoon fresh garlic, diced fine
1/3 cup green sweet bell peppers, diced small
1/3 cup red sweet bell peppers, diced fine
1 cup vine-ripe tomatoes, seeded and diced small (optional)
1 cup cut okra, fresh or frozen
1 cup chicken or vegetable stock
Pinch kosher salt, only if desired
Fresh-cracked black pepper, several turns of peppermill

Instructions:
Add oil to medium-size skillet and place over medium-high heat. Add sausage, turning frequently, and cook 7-10 minutes. Begin succotash recipe below.

Shuck and wash corn. Lay flat on a cutting surface and use a sharp knife carefully to slice corn kernels off cobs. Accumulate kernels in a small mixing bowl and set aside. Remove sausage from pan and set aside. Add onions, celery, garlic, and peppers to pan, stirring frequently, until onions become translucent. Add diced tomatoes, peas, corn, okra, and chicken (or vegetable) stock. Coat and cook vegetables evenly by stirring. Simmer 30-45 minutes, stirring frequently. Check seasoning and spoon onto plate. Slice and serve the sausage with the succotash.