Preparation:
Drain peas, reserving 1/2 c. liquid; set both aside.
Cook sausage until browned in a Dutch oven; drain. Add next 4 ingredients and peas. Bring mixture to a boil; reduce heat and simmer, uncovered, 20 minutes or until potatoes are tender.
Stir reserved pea liquid into flour; gradually add to sausage mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. |
