Fried Sausage Grits Recipe

5 1 1
Fried Sausage Grits Recipe
Fried Sausage Grits Recipe photo by Taste of Home
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Fried Sausage Grits Recipe

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5 1 1
Publisher Photo
My mother used to make a version of this recipe using hominy and salmon. One day I substituted sausage and grits and decided I liked it better than the original.
Recommended: 31 Meals in a Bowl
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min.

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 small onion, finely chopped
  • Cornmeal
  • Oil for frying

Directions

In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside.
In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8-in. x 4-in. loaf pan. Chill overnight.
Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In a large skillet, fry in oil until golden brown on both sides. Yield: 6-8 servings.
Originally published as Fried Sausage Grits in Cookin' Up Country Breakfasts Cookbook 1994, p33

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 small onion, finely chopped
  • Cornmeal
  • Oil for frying
  1. In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside.
  2. In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8-in. x 4-in. loaf pan. Chill overnight.
  3. Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In a large skillet, fry in oil until golden brown on both sides. Yield: 6-8 servings.
Originally published as Fried Sausage Grits in Cookin' Up Country Breakfasts Cookbook 1994, p33

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Isolda User ID: 2915263 16298
Reviewed Feb. 4, 2010

"My mother made a version of this. She called it 'scrapple' which, I guess, is the Southern variation of the classic cornmeal dish. I continue the tradition and give the choice of eating it with syrup or white gravy."

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