Fried Grits Cakes With Sausage Recipes

FRIED GRITS CAKES WITH SAUSAGE

Steps:

• In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.
• In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Stir the sausage into the grits. Spread the mixture in a 13 × 9-inch baking pan to cool, then refrigerate until well chilled. Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.

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.

PARMESAN GRITS AND SAUSAGE GRAVY

Steps:

• For the grits - bring 2 cups of half and half, water, and butter to a boil. Whisk in the grits and turn heat to medium. Continue whisking and cooking for 15-20 mintutes. Remove from heat and stir in parmesan cheese. Cover and set aside.
• For the gravy- brown the sausage over medium heat and drain all put 2 tbs of the drippings. Stir in the flour or sweet potato starch. Make sure its coating the sausage completely. Over medium heat, slowly stir in the half and half, mixing contantly to prevent any lumps. Now add the pepper, hot sauce, and worcestershire sauce. Simmer until thickened (about 10-15 mintutes).
• To serve- ladle grits into a bowl, ladle the sausage gravy over the grits, and top with fried free range egg.

FRIED GRIT CAKES WITH SAUSAGE

Steps:

• In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage.
• Saute until browned; drain and set aside.
• In a large saucepan over medium heat, bring the chicken broth to a boil.
• Slowly stir in the grits.
• Reduce heat, cover, and simmer for 20 min, stirring occasionally.
• Stir the cooked sausage into the grits.
• Spread the mixture in a 9x13-inch baking dish to cool.
• Refrigerate 8 hours or overnight.
• Cut the chilled grits into squares and saute in the vegetable oil until crisp/brown on both sides and heat through.

SAUSAGE AND EGGS OVER CHEDDAR-PARMESAN GRITS

Steps:

• In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain., Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm., In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.