Sausage Gravy over Grits. A warm and cozy Southern breakfast that feels like a hug in a bowl. It has soft, creamy grits with cheese, topped with tasty sausage gravy just like grandma made.
Servings: 4
Ingredients
- 1 pound → breakfast sausage
- 3 tablespoons → all-purpose flour
- 2.5 cups → milk
- 1 pinch → salt
- 1 pinch → black pepper
- 1 cup → quick or stone-ground grits
- 3 cups → water or chicken broth
- 2 tablespoons → butter
- 0.5 cup shredded cheddar cheese → optional
Sausage Gravy over Grits: Making Steps
- Cook the grits: Pour 3 cups water or chicken broth into a pot and heat it up until it starts to bubble. Add 1 cups quick or stone-ground grits and turn the heat down low. Keep stirring so it does not get lumpy. Cook until it gets nice and thick, kind of like porridge. Then mix in 2 tablespoons butter and 0.5 cups shredded cheddar cheese (optional) if you want cheesy grits!
- Brown the sausage: Put a pan on the stove on medium heat. Add 1 pounds breakfast sausage and cook it, breaking it into little pieces as it cooks. Keep going until all the pink is gone and it looks nice and brown. Do not pour out the fat — you need it for the gravy!
- Add the flour: Sprinkle 3 tablespoons all-purpose flour all over the cooked sausage. Stir it around really well so the flour coats everything. Let it cook for about 1 to 1m 30s 01:30 so it does not taste raw and floury.
- Make the gravy: Slowly pour in 2.5 cups milk a little bit at a time, stirring the whole time. Keep stirring as it heats up and you will see it turn into thick, creamy gravy. Do not stop stirring or it might get lumpy!
- Season it up: Add 1 pinch salt and a good amount of 1 pinch black pepper. Black pepper is super important in this dish — it gives the gravy its yummy kick! Taste it and add more if you like.
- Serve and enjoy: Scoop some warm grits into a bowl. Then spoon lots of the sausage gravy right on top. Eat it while it is hot. It is the best!