Sausage Grits Something Like Puelos Grille Recipes

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.

GRITS AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
• Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
• Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.
• Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.

GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS

Steps:

• Grilled Grit Squares:
• To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
• Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
• Heat grill to medium heat.
• Put the andouille sausage on the grill and start to cook.
• In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

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.

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.

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, 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 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.