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Learn how to make the most amazing homemade cheesy sausage grits with the perfect touch of spice!
This post contains affiliate links.
When I think of grits, I get all giddy and happy.
Why you ask? Because grits are the s**t.
Really guys. They are.
If you’ve had grits, and they aren’t one of your favorite things ever, you just haven’t tried the right recipe.
These homemade cheesy sausage grits are the right recipe. Don’t worry. I got you.
I never planned to make these. I was planning a recipe for these roasted quail with andouille sausage cream sauce, and I realized I wanted to serve them on something.
Grits. Of course grits. Homemade cheesy sausage grits with just a touch a spice.
And boy was I on to something.
how easy are these homemade cheesy sausage grits?
So easy. And I mean SO. DAMN. EASY.
The longest part of this recipe is just letting the grits cook. And that’s pretty hands off.
Most of the ingredients can be bought from the comfort of your own home (affiliate link – if you buy from these links I receive a small commission):
how I like to eat my homemade cheesy sausage grits
With an egg on top.
Really, that’s pretty much it.
Aside from serving them with something else (perhaps as a base for these New Orleans BBQ shrimp), if I am just making plain grits, it’s always with an egg on top.
Hell, even if I am serving them as a side dish, why not put an egg on top?
I don’t see any good reason not to.
If you like delicious decadent food with flavor, you’ll love these other recipes:
Homemade Cheese Grits with Sausage
- Heat a dutch oven over medium heat and add the diced sausage and butter. Cook for 5-7 minutes, until browned on all sides. Remove from heat and set aside.
- Add the diced jalapeno to the pot and saute for 1 minute.
- Add the broth, salt and pepper to the pot and bring to a boil.
- Add the grits and bring to a simmer. Add the milk and simmer over medium-low heat for 30 minutes, stirring regularly to keep them from sticking.
- Stir in the cream, butter and cheese and serve garnished with the browned sausage and jalapenos.
- Be sure to stir the grits regularly as they can stick to the bottom of the pot.
- If the grits are too thick, add additional milk to thin them out. Add a little at a time.
- Grits are best served right away. However, they can be reheated in a pot over medium low heat. Add in a little bit of milk at a time until the desired consistency is reached.
Different Types of GritsYou can also make this recipe with instant grits or regular grits. Follow the same instructions as above, just cook for the amount of time indicated on the package. Instant Grits typically cook for 1 minute, and regular grits take about 10 minutes.
Did you make this? Rate the recipe and leave a comment below to let me know how it turned out!