Country Grits and Sausage
Country Grits and Sausage Recipe Card Front
Front of the recipe card for Country Grits and Sausage.
The recipe was submitted to the publication by Donna Jean WALTRIP Louderback from Arkansas City, Kansas, who won second prize for her recipe.
Donna Jean was born in 1934 and was married by the time she graduated college so it is easy to assume that this recipe was published after 1956.
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Country Grits and Sausage Recipe
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- 2 cups water
- ½ teaspoon salt
- ½ cup uncooked quick grits
- 4 cups (16 oz.) shredded extra-sharp cheddar cheese
- 4 eggs, beaten
- 1 cup milk
- ½ teaspoon dried leaf thyme
- 1/8 teaspoon garlic salt
- 2 lbs. mild bulk sausage, cooked, crumbled and drained
- Tomato roses
- Bring water and salt to boil; stir in grits.
- Return to a boil; reduce heat, cook 4 minutes, stirring occasionally.
- Combine grits and cheese in a large mixing bowl; stir until cheese is melted.
- Combine eggs, milk, thyme and garlic salt; mix well.
- Add a small amount of hot grits mixture to egg mixture, stirring well.
- Stir egg mixture into remaining grits mixture.
- Add cooked sausage, stirring well.
- Pour into a 12x8x2-inch baking dish.
- Cover and refrigerate overnight.
- Remove from refrigerator, let stand 15 minutes.
- Bake at 350 degrees for 50 to 55 minutes.
- Garnish with tomato roses [raisins] and parsley [last 5 min]. Makes 8 servings.
Recipe may be halved; bake at 350 degrees in a 10x6x2-inch baking dish for 45 minutes. I really like this recipe when we have overnight guests as it can be prepared the night before. Served with toast and preserves, you have a great brunch.