Throwdown for game day with our Sausage and Cheese Grits recipe.
This is a great appetizer to have for game day.
Here’s the question, can your best tailgating recipe win the top spot in the Johnsonville Tailgate Throwdown contest?
Read on for all the details.
This post is sponsored by Johnsonville Sausage.
Sausage and Cheese Grits
In my opinion, grits are the risotto of the south; they are simple to make, but you got to keep your eyes on ’em, or you’ll mess them up big time.
If you add too much liquid, they’ll become a hot mess, and if you don’t add enough liquid, then I hope you like eating a corn-flavored brick.
One of the traditional dishes when it comes to the great state of Alabama is Smoked Sausage & Grits.
This is a classic dish with southern foodie fare all over it, but I ask you, is your version of this dish good enough to take top honors in the Johnsonville Tailgate Throwdown Contest?
Johnsonville is scouting for the best sausage-inspired tailgating recipes.
They want to know if your best Johnsonville-inspired sausage recipe is good enough to compete in their newly launched Johnsonville Tailgate Throwdown Contest.
Gentlemen and ladies, start your ovens!
Johnsonville Tailgate Throwdown Contest
So, where are all of my SEC fans? It’s time to share your best sausage tailgate recipe for a chance to win SEC championship game tickets! All recipe entries will be accepted through November 5th at 11:59 P.M. EST.
This foodie throwdown will conclude with recipe finalists battling it out at the Tailgate Throwdown prior to the SEC Championship Game in Atlanta, GA, on Dec. 7th, 2019.
Let your inner chef rise to the occasion, and let’s see what you can do with your best go-to family recipe using Johnsonville brats.
So ask yourself, will your winning recipe be crowned MVP? So c’mon, you have now been officially invited to participate.
How to make Sausage and Cheese Grits recipe
Ingredients:
- 1 package Johnsonville Original Brats
- 1 large sweet onion
- 2 cloves garlic, minced
- 3/4 cup Buffalo sauce
- 1 cup white hominy grits
- 3 1/2 cups chicken or vegetable stock
- 1/3 cup heavy cream
- 1 cup three-cheese blend (Asiago, Parmesan, and Romano)
- Flaky sea salt to taste
- Freshly cracked black peppercorns to taste
- Flat-leaf parsley for garnish
Directions on making sausage and grits
- Preheat the oven to 350 degrees.
- Place a skillet over med-high heat and add a tablespoon of extra virgin olive oil. When the oil is hot, add one large sliced onion and cook until the onions are soft and lightly browned. Add sea salt and freshly cracked black peppercorn to taste. Using a slotted spoon, remove the onions from the skillet into a bowl, then set them aside.
- Add the remaining tablespoon of olive oil to the skillet.
- When the oil is hot, add the Johnsonville Original Brats. Brown the brats on both sides and pour the buffalo sauce over the brats.
- Put the brats into the preheated oven to finish cooking for 10-12 minutes.
- Place a stockpot over med-high heat with 3 cups of chicken stock.
- When the stock begins to boil, add whisk in 1 cup of white grits. Continue to whisk for a minute and remove the stockpot from the heat.
- Add the cheese and minced garlic, and continue to mix until the ingredients are just combined. Cover the stockpot with a tight-fitting lid.
- Remove the Hot brats from the oven and set aside
- Take the lid off of the cheesy grits if they are stiff, and stir in the remaining 1/2 cup of hot chicken stock.
- Spoon the cheesy grits onto a plate, add onions and one or two Buffalo brats.
- Serve.
I made this incredibly yumlicious Cheesy Grits & Hot Buffalo Sausage, and I must say, it kills!
Now, I want to know, can you make a recipe that’ll turn heads and satisfies everyone’s taste buds?
Dust off your granny’s tried and true recipe, and let’s see if you can pair it with Johnsonville sausage.
Ingredients
- 1 package Johnsonville Original Brats
- 1 large sweet onion
- 2 cloves garlic minced
- 3/4 cup Buffalo sauce
- 1 cup white hominy grits
- 3 1/2 cups chicken or vegetable stock
- 1/3 cup heavy cream
- 1 cup three-cheese blend Asiago, Parmesan, and Romano
- Flaky sea salt to taste
- Freshly cracked black peppercorns to taste
- Flat-leaf parsley for garnish
Instructions
- Preheat the oven to 350 degrees.
- Place a skillet over med-high heat and add a tablespoon of extra virgin olive oil, when the oil is hot add one large sliced onion and cook until the onions are soft and lightly browned.
- Add sea salt and freshly cracked black peppercorn to taste.
- Using a slotted spoon, remove the onions from the skillet into a bowl, then set aside.
- Add the remaining tablespoon of olive oil to the skillet.
- When the oil is hot, add the Johnsonville Original Brats. Brown the brats on both sides and pour the buffalo sauce over the brats.
- Put the brats into the preheated oven to finish cooking through for 10-12 minutes.
- Place a stockpot over med-high heat with 3 cups of chicken stock.
- When the stock begins to boil, add whisk in 1 cup of white grits. Continue to whisk for a minute and remove the stockpot from the heat.
- Add the cheese and minced garlic, and continue to mix until the ingredients are just combined. Cover the stockpot with a tight-fitting lid.
- Remove the Hot brats from the oven and set aside
- Take the lid off of the cheesy grits if they are stiff stir in the remaining 1/2 cup of hot chicken stock.
- Spoon the cheesy grits onto a plate, add onions, and one or two Buffalo brats.
- Serve.
Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!
Leave a Reply