Sausage Grits Something Like Puelos Grille Food

SAUSAGE GRITS (SOMETHING LIKE PUELO'S GRILLE)

Steps:

• Gravy: Melt butter and sift in flour, whisking constantly. Whisk for 3 to 5 minutes until mixture becomes golden brown. Whisk in broth and return to a boil. Reduce heat and simmer for 10 to 15 minutes. Season lightly with salt, pepper and ground red pepper.
• Grits: Cook grits according to package directions, substituting 1 1/2 cups each chicken broth and milk in place of the water. As the grits firm up, add parmesan cheese and stir; remove from heat.
• Sausage: Saute sausage in 1 tablespoon of oil or butter over high heat for about 1 minute or until sausage pices begin to brown. Should there be excessive residual grease, remove some.
• Add red, green and yellow peppers along with the onion and garlic. Add the cajun seasoning and continue cooking over medium high heat, until vegetables become translucent. Add fresh chopped parsley. If residue starts building up, deglaze with a little bit of water. Add enough gravy to coat all of the mixture and simmer for another 3-5 minutes.
• Serve sausage mixture over the grits.

SAUSAGE AND EGG GRITS

Steps:

• Crumble sausage into a large skillet; cook over medium heat until no longer pink. Remove to paper towels with a slotted spoon. Whisk egg substitute and 1/4 cup milk; add to same skillet. Cook and stir until set; remove from the heat., Meanwhile, in a Dutch oven, bring water, salt and remaining milk to a boil. Slowly stir in grits. Reduce heat; cook and stir until thickened, 5-7 minutes. , Stir in half of the cheese. Add the sausage, eggs, green onions and pepper; heat through. Serve in bowls; sprinkle with remaining cheese.

GRITS 'N' SAUSAGE CASSEROLE

Steps:

• In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

SAUSAGE CHEESE GRITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
• Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

SAUSAGE AND GRITS CASSEROLE

Steps:

• Preheat the oven to 325°F.
• Cook the grits in 4 cups of salted water until done (follow package directions) Saute the sausage and onions, breaking the sausage into small pieces.
• Drain the grease from the sausage and onions.
• Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
• Combine the sausage and onions with the grits mixture.
• Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.
• The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
• Bake at 325°F for one (1) hour.
• This also freezes well.