Sausage and Grits

Throughout my travels through Louisiana, I indulged in quite a bit of sausage and grits — a comfort food that’s a signature dish for the coastal south. If you’re unfamiliar with grits, they consist of ground up cornmeal that’s cooked in hot water, broth, or milk, until it’s soft and cereal-like. Similar to polenta. Sometimes you’ll find grits saturated with butter and cheese, and there’s all kinds of debate over whether grits should be soupy like a porridge, or thick like mashed potatoes. In the south, I think that preference all depends on how your Momma made them.

But one thing is for sure, you can throw together whatever vegetable or meat you have in your fridge with a pot of grits and it will make it into a hearty meal. If you’re ready to get started, simply hit the “jump to recipe” button. Otherwise, scroll through below for some cooking tips and a bit of history on this southern dish.

Recipe Origin

I love recreating my favorite travel meals at home, but since Pete has a shellfish allergy, I had to modify this one a bit. And it’s not too big of a stretch since a lot of the grits I enjoyed in Louisiana were with sausage. It’s just more typical to see shrimp and grits on a menu. So, I took a look at a few of the cookbooks I brought back home from Shreveport and Covington and modified a recipe to include one of Pete’s favorite simple meals of sausage with peppers and onions. And I added them to a favorite comfort food of super cheesy grits. 

Sausage and Grits: Southern Comfort

Sausage and grits, a Southern classic that’s like a warm hug for your taste buds, has a rich history that dates back to humble beginnings. Grits, made from ground corn, were a staple in the Native American diet, while sausages have been gracing plates worldwide for centuries. 

The roots of sausage and grits are firmly planted in the South, where hearty and soul-soothing meals reign supreme. It became a breakfast favorite, cherished for its ability to stick to your ribs and fuel you for a day of hard work under the Southern sun. Over time, it evolved from a simple farmstead breakfast to a beloved dish found on menus across the country.

Ingredients For Sausage And Grits

When you’re shopping for the ingredients on this list, it’s best to buy a block of really good sharp cheddar and shred it yourself rather than getting a bag of pre-shredded cheese. It takes just a little extra time and you’ll get a much more sharp cheddar flavor without the additives.  

Also, choose high-quality, stone-ground grits for the best texture. Here’s a list of everything you’ll need:

• 1 cup grits
• 3 cups chicken stock
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 sweet Vidalia onion, diced
• 1 tbsp Tony Chachere’s
• 4-6 Andouille sausage links
• 1 tbsp tomato paste
• 3-4 garlic cloves, pressed or finely chopped
• Green Tobasco to taste
• 1 tablespoon canola oil
• 8 ounces sharp white cheddar

Sausage and Grits Recipe 

Now, let’s get to cookin’. Pour the chicken stock into a large saucepan and set to medium-high to bring to a boil. Now, a little note here. A true southerner would cook the grits in a mix of water and milk, and a generous helping of butter. I chose to make them with chicken stock for flavor, but omitted the some of dairy to save some calories and make it lighter. Plus, I can have a little bit of dairy, but too much dairy puts my tummy in a rumble. So I saved my serving of dairy for the cheddar cheese. But feel free to cook the grits with milk and butter if you’d like.

Stir in the grits, reduce heat to low, and cover. Simmer for 8-10 minutes, stirring frequently to avoid any lumps.

Once the grits are done, they’ll be nice and fluffy. Remove from heat and set aside.

While you’re waiting for the grits, heat oil in a large skillet. Add the peppers, onions, and garlic, sprinkle with Tony Chachere’s and sauté in heated skilled for 2-3 minutes until they’ve softened. While peppers and onions are cooking and starting to brown, slice the sausage links at a diagonal angle, about 1/2 inch thick.

Add the sausage to the sauté pan with peppers and onions and cook 3-4 minutes, stirring occasionally. For the sausages, sear them in a hot skillet until they’re golden brown on the outside, locking in those savory juices. The combination of the slightly crisp exterior with the juicy interior is delicious.

Add the tomato paste and stir together with the sausage and pepper mixture until blended. Reduce heat to low and cook for another 3-4 minutes until the sausage is cooked through. When the grits are done, remove from heat and stir in cheddar cheese until it’s all melted.

Add salt and pepper to taste. Serve a heaping spoonful of grits, top with sausage and peppers, and add Green Tobasco to taste. This sausage and grits recipe serves 4-6. Or one really hungry man.

 Jazz up your sausage and grits with some creative add-ons. How about tossing in some sautéed bell peppers and onions for a burst of color and sweetness? And sprinkle of sharp cheddar cheese to take the creaminess to the next level. The beauty of this dish lies in its versatility – make it your own!

The Brunch Extravaganza

Sausage and grits have transcended the hearty dinner realm and found a cozy spot on brunch menus everywhere. Imagine a plate piled high with steaming grits crowned with succulent sausages. Add a poached egg on top, and you’ve got a brunch masterpiece that’s Instagram-worthy and oh-so-satisfying. Whip this up on a weekend morning for a hearty brunch full of a stick-to-your-ribs sort of comfort.

Whether you’re a born-and-raised Southerner or a curious foodie looking to expand your culinary horizons, sausage and grits is a dish that deserves a spot in your recipe repertoire. Experiment with flavors to make it your own, and savor the delicious journey through a plateful of Southern comfort. Happy cooking!

Cheesy Grits With Andouille Sausage

Want to save this recipe for grits and sausage? Pin it! 🙂

Originally posted in 2016. Updated in 2024.