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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sausage and Grits Recipe

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This recipe for Sausage and Grits is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Uncooked grits
1 lb Pork Sausage
1 med Onion, chopped
2 can Green chilies, chopped (4.5 oz)
8 tbsp Butter
2 Eggs, beaten
2 cups Grated Cheddar cheese
10 dashes Tabasco
1 tsp Paprika
1/4 cup Chopped fresh parsley
Directions:
Directions:
Preheat oven to 325º. Cook grits in 4 cups of salted water until thick. Saute sausage, breaking it into small piees. Saute onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 9 x 13 casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.

 

 

 

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