Best 9 Fried Sausage Grits Recipes

SAUSAGE CHEESE GRITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
• Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

FRIED SAUSAGE GRITS

Steps:

• 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 8x4-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.

FRIED SAUSAGE GRITS

Steps:

• 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 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pan. Chill overnight. remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. Fry in a large skillet until golden brown on both sides.

FRIED GRITS CAKES WITH SAUSAGE

Steps:

• In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.
• In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Stir the sausage into the grits. Spread the mixture in a 13 × 9-inch baking pan to cool, then refrigerate until well chilled. Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.

FRIED GRITS PATTIES

Steps:

• In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
• When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
• The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
• Heat oil in large skillet over medium high heat.
• Prepare egg wash: Beat egg and milk together.
• Dip patties into egg wash then flour then egg wash then bread crumbs.
• Pan fry until golden.
• Serve as side dish or under poached eggs.

MEMPHIS-STYLE SAUSAGE GRITS

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Meanwhile, heat the oil or bacon fat in a medium skillet over medium-high heat. Add the sausage patties and fry until they are browned and no longer pink in the middle, about 3 minutes on each side. Transfer the sausage to a plate lined with paper towels to drain.
• When the water is boiling, stir in the grits, butter, sugar, and salt, reduce the heat to medium-low, and cook, stirring occasionally, until thickened, about 4 minutes.
• Crumble the sausage patties into the grits. Serve the grits topped with a dash or two of hot sauce, and chopped poached eggs, if desired.

SHRIMP AND SAUSAGE WITH CHEESY GRITS

Steps:

• Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
• Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
• Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

PARMESAN GRITS AND SAUSAGE GRAVY

Steps:

• For the grits - bring 2 cups of half and half, water, and butter to a boil. Whisk in the grits and turn heat to medium. Continue whisking and cooking for 15-20 mintutes. Remove from heat and stir in parmesan cheese. Cover and set aside.
• For the gravy- brown the sausage over medium heat and drain all put 2 tbs of the drippings. Stir in the flour or sweet potato starch. Make sure its coating the sausage completely. Over medium heat, slowly stir in the half and half, mixing contantly to prevent any lumps. Now add the pepper, hot sauce, and worcestershire sauce. Simmer until thickened (about 10-15 mintutes).
• To serve- ladle grits into a bowl, ladle the sausage gravy over the grits, and top with fried free range egg.

SAUSAGE AND EGGS OVER CHEDDAR-PARMESAN GRITS

Steps:

• In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain., Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm., In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.