Recipe: Grits, Sausage and Gravy

QUICK AND EASY SAUSAGE AND GRAVY BREAKFAST
1 lb. sausage, regular
1 lb. sausage, hot
1 can milk
Cornstarch

Cook sausage and drain excess grease. Pour can of milk in saucepan. Add
cornstarch until you get the thickness you want for the gravy. Add gravy to
sausage and cook slowly until gravy is as thick as you want. Stir constantly so
it does not stick or burn. Serve over toast or biscuits.

HOMESTYLE SAUSAGE AND GRAVY
12 oz. (3/4 lb.) bulk pork sausage
1/2 c. chopped onion
1/2 c. all purpose flour
4 c. milk
1 tsp. beef bouillon granules
1/4 tsp. poultry seasoning
1/8 tsp. pepper

Makes 10 (1/2 c.) servings. Crumble sausage into a large skillet. Add onion.
Saute over medium heat until sausage is lightly browned and onion is almost
tender. Sprinkle flour over meat. Cook and stir 1 minute. Gradually stir in
milk. Cook and stir until mixture boils and is smooth. Stir in bouillon,
poultry seasoning and pepper. Reduce heat to low. Simmer several minutes until
thickened. Serve over biscuits or cornbread.

SAUSAGE GRAVY AND BISCUITS
1 lb. sausage
3 tbsp. flour
Salt and pepper
2 to 3 c. milk

--BISCUITS:--

2 c. self rising flour
1/4 to 1/2 c. shortening
1/4 c. milk

Crumble sausage in hot pan. Fry until there is no pink. Add flour 1
tablespoon at a time. Stir quickly. Stir until a paste forms. Then add milk,
1 cup at a time. Mixture should be thick. Pan should be on high. Add salt.
Biscuits: Mix shortening with flour, using pastry cutter. Add milk, stirring
quickly. Knead and put on flat surface. Roll out and cut dough. Place on
baking sheet. Bake at 425 degrees for 10 to 15 minutes.

SAUSAGE AND TASSO RED GRAVY
1 lb. sausage
1 lb. tasso
1 can Rotel tomatoes
1 lg. onion
2 clove garlic
1 lg. bell pepper

Fry sausage and tasso until brown. Drain fat, add onions and garlic and saute
until wilted. Add can Rotel, chopped bell pepper and 3 cups water. Boil then
simmer for 1 hour. You may have to add more water. Serve over hot rice.

SAUSAGE GRITS CASSEROLE - SOUTHERN LIVING
1 lb. pork sausage
3 c. hot cooked grits
2 1/2 c. (10 oz.) Cheddar cheese,
shredded
3 tbsp. butter or margarine
3 eggs, beaten
1 1/2 c. milk
Pimento strips (optional)
Parsley (optional)

Cook the sausage until brown in a heavy skillet; drain well. Spoon sausage
into a lightly greased 13 x 9 x 2 inch baking dish. Combine hot grits, cheese
and butter. Stir until cheese and butter melt. Combine eggs and milk; stir
into grits. Pour over sausage. Bake at 350 degrees for one hour. Garnish with
pimento strips and parsley. Can be refrigerated overnight and baked the next
day. Serves 15.

BREAKFAST GRITS
1 lb. sausage of choice, browned
1 c. grits, quick cooking
4 c. water
Dash of salt, pepper, garlic powder
1 c. shredded cheddar cheese
2 eggs, beaten
1 (8 oz.) can chopped green chilies,
mild

Cook grits in water with salt. Combine in buttered 8" casserole with browned
sausage, cheddar cheese, eggs, chiles, seasonings. Bake at 350 degrees for 1
hour until set.

SAUSAGE AND GRITS CASSEROLE
1 lb. sausage
1 c. quick cooking grits
1 sm. onion, chopped
1/3 chopped green pepper
1 1/2 c. (6 oz.) shredded sharp
Cheddar cheese

Cook grits according to package directions. Set aside. Crumble sausage in a
large skillet, add onion and green pepper. Cook over medium heat until meat is
browned and vegetables are tender, stirring occasionally. Drain well. Combine
grits, meat mixture and 1 cup cheese. Spoon into lightly greased 10 x 6 x 2
inch baking dish. Bake at 350 degrees for 15 minutes. Sprinkle with remaining
1/2 cup cheese. Bake 5 minutes longer or until cheese melts. Makes 8 servings.


SAUSAGE, CHEESE GRITS CASSEROLE
4 c. water
1 c. quick grits
1 tsp. salt
1 (16 oz.) roll hot sausage
1 (6 oz.) roll garlic cheese
1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. chopped onion
1 c. grated sharp Cheddar cheese

Preheat oven to 375 degrees. Grease 2 quart baking dish. Bring water and salt
to a boil in 4 quart saucepan. Cover, reduce heat and cook 5 minutes, stirring
occasionally. Cut up and dissolve garlic cheese in hot grits. Saute sausage,
pepper, celery and onion in large skillet until sausage is done and vegetables
are tender. Add sausage mixture to grits, add cream of celery soup. Pour into
baking dish and sprinkle evenly with Cheddar cheese. Bake 30-35 minutes or
until cheese is golden brown. Serves 8-10.

COUNTRY GRITS & SAUSAGE OVERNIGHT CASSEROLE
2 c. water
1/2 tsp. salt
1/2 c. uncooked quick grits
4 c. (16 oz.) shredded extra sharp
Cheddar cheese
4 eggs, beaten
1 c. milk
1/2 tsp. dried whole thyme
1/8 tsp. garlic salt
2 lb. mild pork sausage (may
substitute 1 lb. mild & 1 lb. hot
sausage or use turkey sausage),
crumbled, fried & drained

Bring water and salt to a boil, stir in grits. Return to a boil and reduce
heat. Cook 4 minutes, stirring the mixture 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; stir well. Add sausage and rest of grits mixture to egg mixture and
stir well. Pour into 12 x 8 x 2 inch baking dish. Cover and refrigerate
overnight. Remove from refrigerator and let stand 15 minutes. Bake at 350
degrees for 50-55 minutes. Yield 8 servings.