Sausage Grits Food

SAUSAGE AND CHEESE GRITS CASSEROLE

Steps:

• Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
• Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
• Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
• Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

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.

CHEESY SAUSAGE BREAKFAST GRITS

Steps:

• Preheat the oven to 375 degrees F.
• In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside.
• Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese.
• In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour.
• Slice the reserved scallion tops and sprinkle on top just before serving.

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 & GRITS

Steps:

• 1. Bring water, chicken broth and salt to a boil in a heavy saucepan; then add grits gradually while stirring constantly. Reduce heat to a bare simmer, cover and stir frequently until grits are thickened, about 20 - 25 minutes.
• 2. While grits are simmering, fry sausages in skillet and drain on paper towels. Cut the sausages into bite-size pieces after they have cooled.
• 3. Saute the onion and peppers in the sausage grease left in the skillet on medium heat until browned. Then put in garlic and continue sauteing for 2 or 3 minutes until it softens. (Do not burn the garlic).
• 4. Pour the cream into the hot grits along with the butter and mix well.
• 5. Lightly beat the eggs in a separate bowl and temper them with 3 or 4 spoon-full portions of the grits, stirring constantly to keep the eggs from scrambling. Then add the tempered eggs to the pan of grits and stir until all of the eggs are absorbed.
• 6. Stir the vegetables and sausage pieces into the hot grits along with the cheeses and mix well.
• 7. Pour into a 13" x 9" baking dish sprayed with cooking oil, and bake in a 350 degree oven for 35-45 minutes or until set.
• 8. Serve with hot biscuits for a simple, tasty breakfast!

SAUSAGE & GRITS LASAGNA

Steps:

• Heat oven to 425°F. Bring 6 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and stir in parsley. Season with salt.
• Meanwhile, heat a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until browned and slightly crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate; reserve skillet.
• Return reserved skillet to medium heat. Add oil, onion, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic, fennel seeds, and red pepper flakes. Cook, until fragrant, 1 minute. Add wine and simmer until thickened, 3 to 5 minutes. Add tomatoes and cooked sausage to skillet; toss to combine.
• Spread half the grits (about 2 1/2 cups) in the bottom of a broiler-safe, 2 1/2-quart casserole dish. Top with sausage mixture and sprinkle with 1 cup cheese. Top with remaining grits and cheese. Bake until heated through, 12 to 15 minutes. Switch oven to broil. Broil, 6 inches from heat, until golden brown, 3 to 4 minutes. Serve topped with basil and a salad alongside.

FRIED SAUSAGE GRITS

Steps:

• In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside. , In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8x4-in. loaf pan. Chill overnight. , Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In a large skillet, fry in oil until golden brown on both sides.

SAUSAGE, GRITS & PECAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees if cooking at once.
• (Casserole can be assembled a day ahead and refrigerated).
• Lightly grease a 3-quart baking dish with melted butter and set aside.
• Place the water and salt in a large saucepan and bring to a boil over medium-high heat.
• Slowly stir in the grits, reduce the heat to low and cover the pan.
• Simmer for 5 minutes, or until cooked, stirring occasionally.
• Remove the pan from the heat.
• Stir 1 cup of the cheese and butter into grits until melted.
• Add eggs, milk and sausage.
• Pour grits mixture into the prepared pan and sprinkle with remaining cheese and pecans.
• Place the pan in the oven and bake 1 hour, or until casserole bubbles and pecans have browned.
• Remove the pan to a rack to cool for 15 minutes before serving.
• To make the day ahead, cover with plastic wrap and refrigerate after topping casserole with shredded cheese and pecans.
• Bake as directed the next morning.

SAUSAGE-GRITS LASAGNA

Steps:

• In medium saucepan, bring water to a boil, add grits, and cook until thickened, about 5 to 7 minutes. Spread grits into 2 (13 by 9 by 2-inch) baking pans. Let cool.
• Preheat the oven to 350 degrees F.
• In medium skillet, cook onion and bell pepper in olive oil, until tender. Set aside. In medium skillet, cook sausage until cooked through. Add onion and bell pepper and combine thoroughly. Add spaghetti sauce to sausage mixture. Over low heat, simmer for 15 minutes.
• Cut grits horizontally into 2 (13 by 9-inch) rectangles. Place 1 rectangle in bottom of a 13 by 9-inch casserole dish; add 1/2 sausage mixture, then dollop 1/2 of sour cream over sausage mixture, top with 1/2 of mozzarella cheese. Repeat layers.
• Cook for 40 to 45 minutes. Let stand for 10 minutes before serving.

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.

MEMPHIS-STYLE SAUSAGE GRITS

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Meanwhile, heat the oil or bacon fat in a medium skillet over medium-high heat. Add the sausage patties and fry until they are browned and no longer pink in the middle, about 3 minutes on each side. Transfer the sausage to a plate lined with paper towels to drain.
• When the water is boiling, stir in the grits, butter, sugar, and salt, reduce the heat to medium-low, and cook, stirring occasionally, until thickened, about 4 minutes.
• Crumble the sausage patties into the grits. Serve the grits topped with a dash or two of hot sauce, and chopped poached eggs, if desired.

SAUSAGE AND GRITS FRITTATA

Steps:

• In a small heavy saucepan bring the water to a boil, add the grits and salt to taste, and cook the grits, covered, over low heat, stirring occasionally, for 5 minutes, or until they are very thick. Spoon the grits onto a sheet of plastic wrap, using the plastic wrap form them into a 1/2-inch-thick rectangle, and chill them, wrapped in the plastic wrap, for 15 minutes. Cut the grits into 1/2-inch dice.
• In a 9-inch non-stick skillet cook the kielbasa and the bell pepper in 1 tablespoon of the oil over moderate heat, stirring, for 5 minutes. In a bowl whisk together the eggs, the scallions, the Cheddar, the cayenne, and salt to taste and stir in the kielbasa mixture and the diced grits, gently. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and cook the frittata, without stirring, for 8 minutes, or until the edge is set but the center is still soft. If the skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until it is golden, and let it cool in the skillet for 5 minutes. Run a knife around the edge, slide the frittata onto a serving plate, and cut it into wedges. Serve the frittata warm or at room temperature.