This Sausage and Grits recipe has creamy, cheesy grits topped with sausage, bacon and vegetables in a delicious, lightly spicy sauce.
I’m a Southern Girl
I grew up in the Carolinas and lived there until I graduated from college. After college, I moved north, met a boy, married him, and settled in Maryland. Although I no longer live in the south, I am still a southern girl. I get back to South Carolina at least once a year, but between visits, I still need some southern in my life. Especially in my kitchen.
Grits are one of my favorite southern foods. I have friends who have lived in Maryland their whole lives and who have not been exposed to proper grits. It makes me sad to hear things like “grits are weird and congealed.” I want to make the entire state of Maryland good, creamy grits so they will know the truth about how great grits can taste.
Making grits for a whole state isn’t realistic. But, I can certainly make them for my family. I used to eat shrimp and grits, but after realizing that some seafood was giving me unsightly hives, I gave it all up. Hence why I’m presenting you with a recipe called ‘Sausage and Grits.’
Sausage and Grits
These grits are made with milk, butter, and cheese, so you know these are going to be creamy. I wanted the vegetables to have a hint of some seafood flavors, so I sauteed them with Old Bay and lemon juice. Obviously that doesn’t make them taste like seafood, but it gives just a hint of some of the flavors used to season shrimp. Then, since bacon and sausage are delicious, I put them in a creamy, lightly spicy sauce and poured that delicious mixture on top.
I would describe the spice level of this recipe as mild to medium. If you like more spice, feel free to increase the cayenne pepper, but this was just the right balance for my family. This is a quick, easy way to bring some southern food to your kitchen!
Sausage and Grits. Creamy, cheesy grits topped with sausage, bacon and vegetables in a delicious, lightly spicy sauce.
- 1 1/2 cups grits
- 3 cups chicken broth
- 3 cups milk
- 1 teaspoon salt
- 1 tbsp unsalted butter
- 1 cup shredded cheddar cheese
- 5 slices thick cut bacon
- 1 orange bell pepper cut into thin slices
- 1 red bell pepper cut into thin slices
- 1 yellow bell pepper cut into thin slices
- 1 large sweet onion cut into thin slices
- 4 cloves garlic
- 2 teaspoons Old Bay seasoning
- 1 tbsp lemon juice
- 12 ounce package Andouille sausage cut into ~1/3″ slices
- 2 tbsp butter
- 2 cups water
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 tbsp Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2-3 tbsp green onions chopped
In a large pot, bring water, milk and salt to a boil. Stir in grits, reduce to simmer, and cover. Let simmer until all of the liquid is absorbed, about 15 minutes.
Immediately stir in butter and cheese.
In a large skillet over medium heat, cook bacon until it begins to crisp, about 9 minutes, flipping halfway through cooking time. Remove bacon to a paper towel lined plate, but leave the bacon juices in the skillet.
Turn heat to medium-high and add peppers, onions, Old Bay, and lemon juice. Saute until peppers and onions are softened, about 7 minutes. Add garlic and saute for another minute. Remove from pan place in bowl.
In same skillet, add sausage and cook, stirring occasionally, until outsides are browned. Remove from skillet and set aside.
Reduce heat to medium. Add butter to skillet and let melt. Then, add water and salt. Slowly, whisk in flour.
Stir in cayenne pepper, garlic powder, Worcestershire and Tabasco. Let simmer for about 5 minutes, or until sauce begins to thicken.
Once sauce begins to thicken, stir in bacon, peppers and onion, and sausage.
Serve sausage mixture over grits. Sprinkle with green peppers and additional Tabasco sauce if desired.
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