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.