Loc: Western Parker County
One of our deer camp specialties we always do on opening weekend of deer season is a big batch of cheesy grits mixed with wild pork hot sausage. Well with the cold weather today just had to make a batch for lunch. Delish!
Brown 1 lb. of of pork sausage. While that is cooking add the following to a small stock pot or dutch oven: 4 cups water 1 stick unsalted butter 1 egg beaten 1 tbs minced garlic 1/2 cup of milk
Stir and heat just enough to melt the butter
Add in 1 cup of grits and bring to a medium heat for 5 minutes
Add in 1 lb. of sharp grated cheddar
Stir well over medium heat for another 5 minutes or so until cheese just starts to break down.
Add in the sausage and stir everything real well.
Cover and remove from heat and let steam for about 15 minutes, stirring often.
_________________________ Freedom is a fragile thing ...Those who have known freedom, and then lost it, have never known it again. -- Ronald Reagan
Thank you Sir! I'll do that. On the subject, I just ate a big plate of some REALLY good shrimp & grits. I've learned a thing or two over the years from some of these offshore cooks (Louisiana boys), and still learning. He's giving me his recipe. Now if he could just learn how to make cornbread.