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Sausage and Southern Grits

This time of the year, comfort food is what I enjoy. This cheesy grits topped with Johnsonville Parmesan cheese sausage with peppers and onions was a hit! The grits were nice and creamy then the robust sausage flavor cut through along with the peppers and onions. Dang it boy! It was good groceries!


2 cups chicken stock

1/2 cup grits



3 tbsp Butter

1/4 lb American Cheese

1 red pepper

1 yellow onion

1 package Johnsonville Parmesan Sausage

Scallions or Green Onions

garlic paste



1. Preheat griddle to low/med. Put a pan on griddle with chicken stock and let heat up. When hot, whisk the grits in the chicken stock. Cover and cook for 20 minutes.


2. Next cut red pepper in thick slices along with onion. Put some oil down on the griddle and add sausage to the griddle. Put a cover over the sausages with a little water to steam them. Cook about 5 minutes, then flip and cook another 5 minutes. Cook to 165 degrees internal.


3. In another part of the griddle add some butter and put down peppers and onion. Add salt and pepper to the veggie's. Flip the veggie's and then add some garlic paste and mix.Cook till soft and they have a little char on them.


4. Check grits around the 10 minute mark and stir. Put cover back on and cook another 10 minutes.


5. When sausages are done, pull from the griddle and slice. Check veggie's and pull off when done. By now the grits should be done. Add 2 tbsp of butter to the grits and also 1/4 pound American cheese and mix till melted.


6. To assemble, in a bowl add some grits to the bottom. Add sausage slices to the top of the grits. Next layer the peppers and onions on top of the sausage.

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