Sauages and Gravy with CPR Stone-Ground Grits
Submitted by CPR Family
- 2 cups (about 3/4 lb.) Carolina Plantation White Stone-Ground Grits
- 1/4 cup butter
- Fresh-ground black pepper
The Sausage and Gravy
- 8 fresh pork sausages (about 2 lbs.), pricked all over with a fork
- 2 ribs celery, finely chopped
- 1 large yellow onion, finely chopped
- 1/2 green bell pepper, cored, seeded, and finely chopped
- Salt and fresh-ground black pepper, to taste
1. Grits: Bring 10 cups liquid (1/2 water and 1/2 chicken or vegetable stock) to a boil in a large pot.
Stir in the grits and 1 tbsp. salt and return to a boil while stirring constantly.
Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally,
until grits are softened and very thick, about 1 hour.
Stir in butter and season with salt, pepper, and Tabasco to taste.
Cover grits and keep warm.
2. Meanwhile, make the sausage and gravy.
Arrange the sausage in a single layer in the bottom of a large wide pot and cover with 1/2 cup water.
Bring to a boil over medium heat and cook until water has evaporated and sausage have begun to brown
in their own fat, about 15 minutes.
Continue browning the sausage, turning occasionally, until deep golden brown on all sides,
about 20 minutes more.
3. Transfer the sausage to a plate with tongs. Add celery, onions, peppers, and salt and pepper to the pot and cook,
stirring and scraping up the browned bits, until deep golden brown, about 15 minutes.
Return sausage to pot along with 2 cups water, reduce heat to medium, and simmer until vegetables are soft
and liquid has reduced to a slightly thickened gravy, 16-18 minutes.
Divide the sausage (with their gravy) and grits between 4 plates.
Serve with Tabasco on the side.