Grits With Sausage – a delicious recipe with ground pork sausage, water, salt, regular grits, cornmeal, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook sausage in a skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain.
2
Bring 4 1/2 cups water and salt to a boil in a large saucepan; add grits. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in sausage, cornmeal, and pepper; cook, stirring occasionally, 5 minutes. Spoon into a foil-lined 9- x 5-inch loafpan; chill 8 hours.
3
Remove loaf from pan; cut crosswise into 1/2-inch-thick slices.
4
Cook slices, in batches, in a skillet coated with cooking spray over medium-high heat 5 minutes on each side or until browned. Serve with desired toppings.
5
NOTE: For testing puposes only, we used Smithfield 40% Lower Fat Sausage.
92
kcal
Calories
6
g
Fat
6
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16-ounce) package reduced-fat ground pork sausage, 4 1/2 cups water, 1 teaspoon salt, 1 cup uncooked regular grits, and more.
Yes, Grits With Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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