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Baked Andouille and Grits with and Egg

You can use regular pork andouille or, as I did, chicken for less fat. But either way, this is a tasty and rib sticking breakfast!

Course: Breakfast, brunch
Cuisine: American
Keyword: andouille, cheese, eggs, grits, peppers, sausage
Servings: 4 people
Author: HelenFern
Ingredients
  • 4 Andouille Sausage, sliced
  • 2 teaspoons olive oil
  • 1 cup milk
  • 2 cups water
  • 1 Tablespoon butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon lemon pepper
  • pinch cayenne
  • 3/4 cup grits (not instant)
  • 1/2 cup Hungarian pepper, chopped
  • 1 cup shredded pepper jack cheese
Instructions
  1. Preheat the oven to 350°.

  2. Heat olive oil in a heavy skillet. Add the whole sausage and brown on all sides..

  3. Add the pepper and lightly sauté, just until it starts to sweat.

  4. Heat the milk, water, butter, salt, pepper and cayenne until starting to boil. Stir in the grits and cook until it starts to thicken.

  5. Cut the sausage into thick slices and stir into the grits. Also stir in the red pepper.

  6. When it is thick, but still soupy, stir in 1/3  cup of the cheese and transfer to a baking dish.

  7. Top with the remaining cheese.

  8. Bake for  30 to 40 minutes, or until thick and golden on top.

  9. Let cool and serve hot with an egg and some minced parsley on

Recipe Notes

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