Grits and sausage
8 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Boiling water; |
| 1 | teaspoon | Salt; |
| 1 | cup | Grits; |
| Black pepper to taste; | ||
| 1 | pounds | Tenderloin pork sausage;* |
Directions
* There was another recipe calling for summer sausage in this cookbook. Bring to boil 4 c of salted water, add grits and cook for 3-½ minutes. Add ½ cup cornmeal and black pepper and mix through.
Cut up pork sausage; add and mix with grits and cornmeal mixture. Put in loafpan and chill overnight in refrigerator. Cut in slices about ¾" thick and fry on both sides until brown. Source: Southern Living, Our Best Recipes. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 10-30-94