This post is sponsored by Eckrich Smoked Sausage.
One of my fondest memories is being able to sit back and watch my mother, grandmother, and great aunts cook in the kitchen. As much of a treat as it was to be in our household during the holidays, it was an even bigger treat to join us for breakfast on the weekends.
Even today I can count on my grandfather whipping up an amazing breakfast, with his own spin on grits & sausage just like my grandmother used to make.
The older I have gotten the more I have appreciated the times when my grandmother would tell me how important it is to “make a dish my own.” Everyone has their own signature dish that they make, so it’s up to us to put our own little twist on it.
One of my favorite dishes to make for my own family is Parmesan Grits & Jalapeno Sausage, which is a twist on my grandmother’s cheese grits & smoked sausage recipe. This meal makes a great weekend breakfast or brunch meal. The best part is that it only takes about 30 minutes to make, which means that the non-morning people can get in a few extra winks on Saturday morning before cooking breakfast!
For this recipe, I am very particular about the type of grits and the sausage that I use. I prefer stone ground grits (any brand), and Eckrich Smoked Jalapeno Sausage. You can choose between a rope or link sausage, as either makes the perfect ingredient for any meal. And, you can easily find Eckrich Smoked Sausage in the deli section of your local grocery store.
Eckrich Naturally Smoked Sausage is recognized for its hardwood smoked taste, supreme quality, and craftsmanship. All you need is some Eckrich and whatever’s in your cupboard to make a delicious meal – no wonder it’s one of my go-to ingredients! For this dish, the jalapeno smoked sausage provides the right blend of spices for a savory taste, that will leave you wanting more!
Another plus is that Eckrich Smoked Sausage allows me to put a delicious home-made meal together quickly, meaning I am not spending a long time over the stove, and leaving me with more time to enjoy my family!
Parmesan Grits & Jalapeno Sausage
Stone Ground Grits
1 large sweet onion
1/2 tsp garlic powder
1/2 tsp garlic salt
2 minced garlic cloves
-Start grits in a boiler (per directions) and bring to a simmer. Be sure to Stir often (adding milk if desired) until the grits are thick and creamy, about 5 minutes. Whisk in butter, salt, and Parmesan cheese. Set aside. If the grits get too thick, thin them out with a little water.
-Cook Eckrich Jalapeno and Cheddar Smoked Sausage in a large skillet over medium-high heat, adding in sweet onion, garlic powder, salt, and cloves; stirring until sausage stirring until the sausage is dark brown in color.
-Add Eckrich Smoked Sausage to grits and serve.
For more info about Eckrich Smoked Sausage, as well as quick and easy recipes please visit www.eckrich.com.
This is a sponsored post written by me on behalf of Eckrich Smoked Sausage.
Love of impromptu dance parties, 80’s cartoons, and horizontal life pauses (aka naps); Natasha Brown is a stay at home mom of 4 kids, and wife to one lucky guy! In her spare time, she is co-editor of Grits & Grace, as well as editor for The Mother Hustler Blog and Creative Director for the Mother Hustler podcast.