Sausage and Greens with Cheese Grits

We used New Orleans Smoked Sausage, the first food-retail product whose proceeds go to Hogs for the Cause, in this simple but decadent dish.

5.0 from 1 reviews
Sausage and Greens with Cheese Grits
Yields: 6-8 servings
  • 16 ounces Hogs for the Cause New Orleans Smoked Sausage, cut into ½-inch slices
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • 1 (1-pound) bag washed and chopped collard greens
  • 3 cups low-sodium chicken broth
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Cajun seasoning
  • Cheese Grits (recipe follows)
  1. In a large Dutch oven, cook sausage in batches over medium heat, stirring occasionally, until browned, about 7 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in pot.
  2. Increase heat to medium-high heat. Add onion, celery, and bell pepper to Dutch oven; cook, stirring frequently, until vegetables are slightly softened, about 3 minutes. Add sausage, greens, broth, vinegar, and Cajun seasoning; reduce heat to medium-low. Cover and simmer, stirring occasionally, until greens reach desired tenderness, 25 to 30 minutes. Serve over Cheese Grits.

5.0 from 1 reviews
Cheese Grits
Yields: 8-10 servings
  • 4 cups heavy whipping cream
  • 4 cups water
  • 2 cups quick-cooking grits
  • 1¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • 3 cups shredded sharp white Cheddar cheese
  • ¼ cup unsalted butter, cubed
  1. In a large saucepan, bring cream and 4 cups water to a boil over medium heat. Slowly stir in grits, salt, and garlic powder. Cover and reduce heat to medium-low; simmer, stirring occasionally, until grits are thickened, about 7 minutes. Stir in cheese and butter until melted. Serve immediately.




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