Originally posted by woody.
Grits and Sausage Casserole (make ahead)
1 1/2 lbs pork sausage
3/4 cup uncooked quick-cooking grits (not instant)
6 eggs, beaten
1 cup plus 2 Tbl milk
1/4 tsp garlic salt
1/4 tsp pepper
2 Tbl butter, softened
1 1/2 cups extra sharp cheddar, shredded
1 slice bread, crusted, torn up
Cook sausage over medium heat until browned, stirring to crumble. Drain well and set aside. Cook grits according to package and set aside. In a large bowl, beat eggs, add milk, garlic salt and pepper; beat again. Stir in butter and bread pieces. Stir in cheese and cooked grits until cheese starts to melt. Stir in cooked sausage. Refrigerate overnight.
In the morning spread mixture in lightly greased 9 X 13 baking dish. Bake in preheated 350°F oven, uncovered 1 hour or until set. Let casserole cool 10 to 15 minutes before cutting.
Recipe from Bay Avenue's Sunset Bed & Breakfast, Cape Charles, VA
Grits and Sausage Casserole (make ahead)
1 1/2 lbs pork sausage
3/4 cup uncooked quick-cooking grits (not instant)
6 eggs, beaten
1 cup plus 2 Tbl milk
1/4 tsp garlic salt
1/4 tsp pepper
2 Tbl butter, softened
1 1/2 cups extra sharp cheddar, shredded
1 slice bread, crusted, torn up
Cook sausage over medium heat until browned, stirring to crumble. Drain well and set aside. Cook grits according to package and set aside. In a large bowl, beat eggs, add milk, garlic salt and pepper; beat again. Stir in butter and bread pieces. Stir in cheese and cooked grits until cheese starts to melt. Stir in cooked sausage. Refrigerate overnight.
In the morning spread mixture in lightly greased 9 X 13 baking dish. Bake in preheated 350°F oven, uncovered 1 hour or until set. Let casserole cool 10 to 15 minutes before cutting.
Recipe from Bay Avenue's Sunset Bed & Breakfast, Cape Charles, VA