Conecuh Sausage and Grits
Creamy stone-ground grits topped with seared, smoky Conecuh County sausage, a beloved south Alabama comfort dish.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Cast-iron skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28
- carbs
- 34
- protein
- 22
- calories
- 480
Instructions
- 1
Bring the water and milk to a boil in a saucepan on the stovetop.
- 2
Whisk in the grits (ground corn porridge). Lower the heat and simmer for 20–25 minutes, stirring often.
- 3
Stir in the butter and cheddar, if using. Season with salt and pepper.
- 4
Meanwhile, cook the sausage slices in a skillet over medium heat. Fry until browned, about 6–8 minutes.
- 5
Spoon the grits into bowls. Top with the browned sausage.
- 6
Drizzle a bit of the sausage pan drippings over each bowl before serving.
Chef's tips
Cook the sausage slowly to get a deep smoky crust. Drizzle the warm pan fat over the grits for extra flavor, and stir grits often so they do not scorch.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of milk to loosen grits.
Common mistakes to avoid
- •Cooking the grits over high heat, which makes them lumpy
- •Slicing the sausage too thin so it dries out
Serving suggestions
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