Black-Eyed Pea Bratwurst Stew

• 2 pounds bratwurst sausages, cut into thirds
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 2 (9 ounce) packages frozen cut green beans, thawed
• 2 cups cubed potatoes
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 (32 fluid ounce) container chicken stock
• 2 tablespoons hot Buffalo wing sauce (such as Frank's(R) REDHOT Buffalo Wing Sauce), or to taste
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground thyme
• salt and ground black pepper to taste
• 1/4 cup all-purpose flour (optional)
• 1 cup water (optional)

1. Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
2. Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
3. For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.

bratwurst sausages, blackeyed peas, green beans, potatoes, onion, garlic, chicken stock, ketchup, worcestershire sauce, ground thyme, salt, allpurpose flour, water

Taken from www.allrecipes.com/recipe/220756/black-eyed-pea-bratwurst-stew/ (may not work)