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Category: Recipes
Prep Time: Cook Time: Total Time:
1 cup grits or cornmeal (white or yellow)
1 teaspoon salt
1 pound Italian sausage (hot or mild), cut lengthwise
2 red or yellow bell peppers
1 green pepper
2 small or 1 medium onion
Freshly ground black pepper
Bring 4 cups water to a boil. Add grits, stirring constantly to
prevent lumps. Add salt, stir to blend and cook until the grits are
very thick, stirring often, 20 minutes.
Cut the sausage in half lengthwise and place flat side down in an
unheated skillet. Turn the heat to medium-high and brown. Turn the
sausage over and cook another 5 minutes. Remove from skillet.
As the sausage cooks, remove the cores from the bell peppers and cut
the peppers in slices (about 1-inch wide) or in (2-inch) chunks. Cut
the onions similarly. When you remove the sausage from the skillet,
add vegetables and black pepper (add a tablespoon of olive or
vegetable oil if the skillet appears dry). Cook, stirring
occasionally, until vegetables are softened and browning on the
edges. Return sausage to skillet to heat through.
When grits are very thick, spoon them onto a large plate. Top with
pepper mixture and put sausages to the side.
Serves 4.
Serve with loaves of French bread that have been cut in half
lengthwise, spread with mayonnaise, sprinkled with Parmesan cheese
and broiled.
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Pepper Sausage With Grits
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 cup grits or cornmeal (white or yellow)
1 teaspoon salt
1 pound Italian sausage (hot or mild), cut lengthwise
2 red or yellow bell peppers
1 green pepper
2 small or 1 medium onion
Freshly ground black pepper
Bring 4 cups water to a boil. Add grits, stirring constantly to
prevent lumps. Add salt, stir to blend and cook until the grits are
very thick, stirring often, 20 minutes.
Cut the sausage in half lengthwise and place flat side down in an
unheated skillet. Turn the heat to medium-high and brown. Turn the
sausage over and cook another 5 minutes. Remove from skillet.
As the sausage cooks, remove the cores from the bell peppers and cut
the peppers in slices (about 1-inch wide) or in (2-inch) chunks. Cut
the onions similarly. When you remove the sausage from the skillet,
add vegetables and black pepper (add a tablespoon of olive or
vegetable oil if the skillet appears dry). Cook, stirring
occasionally, until vegetables are softened and browning on the
edges. Return sausage to skillet to heat through.
When grits are very thick, spoon them onto a large plate. Top with
pepper mixture and put sausages to the side.
Serves 4.
Serve with loaves of French bread that have been cut in half
lengthwise, spread with mayonnaise, sprinkled with Parmesan cheese
and broiled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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