Cheesy Grits and Lamb Sausage

If you want the perfect cold-weather dish, then try our creamy Cheesy Grits and Lamb Sausage.

This southern favorite is perfect for cold weather climates. So good!

Cheesy Grits and Lamb Sausage

If you like cheesy grits, then I think our Cheesy Grits and Lamb Sausage are definitely for you.

The odd thing about cheese grits is that down south or anywhere else, they aren’t typically called “cheese grits” they’re just called grits (no cheese mentioned anywhere, the nerve!).

It is just a given that there will be cheese in those grits. And just in case you’re asking, “What is a grit?”

Well, grits are white or yellow hominy corn kernels stone-ground into a course meal.

In this course, corn meal is then added to boiling water in a typically 1/2 ratio, one (1) cup of grits and two (2) cups of water.

The grits will absorb the water and thicken. In the south, grits are usually served with butter, salt, and black pepper. But in the north, most Yanks prefer their grits sweetened.

Also, some like their grits thick, and others like ’em runny and thin.

The runny and thin version of grits just ain’t cool. Trust. Once the grits have achieved a desirable consistency, a good grade of sweet cream butter, add salt, black pepper, and cheese.

Stir until smooth, and serve.

That’s the gist of it. Now go make some grits! “Hold your horses one gaul darn minute!” You may say, “When do I serve grits?”

Well, I am glad you asked. Grits can be used like most carbs, like rice, potatoes, or even pasta, so pairing them with your favorite savory foods is easy.

And not only is it easy, but the results are gonna be delicious!

Why these grits?

Since our trip to Savanah, Georgia, a few months ago, I have developed a cheesy, yellow stone-ground grits obsession.

Now, you may call me a lot of things, but if a good plate of cheesy grits is involved, please don’t call me late for dinner!

Let me say this: these grits, the ones on this plate in these photos, are the best grits I have ever had.

They are better than the grits I had at Savanah, Georgia’s Aligator Soul.

Even better than the grits I had on Jekyll Island, Georgia.

These here grits are amazing, and I am going to show you how to achieve grit-making awesomeness!

Promise!

Psst! I am putting you on notice. This ingredient is essential for making above-par cheesy grits.

Mind you, your package of grits will incorrectly instruct you to use water when making your grits. 

I am shaking my weary lil’ head right now.

And guess what?

They are so wrong for that, so unforgivably wrong.

Because grits are 100% impressionable to the flavors they’re introduced to.

So, why prepare them using plain old water? Let me ask, “Why would you add water when you can pour in savory, mouthwatering flavor?”

Now, here’s the secret.

Instead of using water, use broth. Chicken broth, beef broth, and seafood broth all work well.

Or, if you’re vegan, you can use an organic vegetable broth.

The idea is to build a flavor base that complements the rest of your ingredients.

Allowing your grits to absorb the flavor of an intensely rich broth instead of bland water is important for making them memorable and wonderfully delicious.

Adding a good broth is the secret to great-tasting grits. Epic Artisanal Savory Chicken Bone Broth was used in our recipe

 Okay, so now you know how to make delicious and legit grits.

Next, we add in protein. And with this recipe, I used something off the beaten trail.

Shrimp and grits have been done countless times, so I decided to go with some Merguez Lamb Sausage.

Its distinct lamb flavor paired very well with the texture and cheesy creaminess of the grits.

I’ll say this: it was an incredibly good choice.

I used Merguez Lamb Sausage to let you see firsthand the possibilities of using this incredibly versatile food staple known as grits.

Plus, Merguez Lamb Sausage is made right here in Michigan by the good folks at Corridor Sausage Co.

Gotta support our local farmers, right?

Did you know that grits come in a few different colors besides yellow and white?

There are the rare heirloom blue corn grits and red hominy variety.

Okay, now let’s talk cheese. Usually, cheese grits are made using sharp cheddar cheese.

Most cheese grits recipes use two types of cheese, one of which is the former variety mentioned, with the addition of a creamier variety.

Ideally, you will want to use cheeses that melt well and will complement the rest of the flavors you are using.

For this recipe, I used one (1) cup of Kerrygold Reserve Cheddar and one (1) cup of aged Gouda, both shredded and added once the grits began to thicken.

The rest of the recipe consists of caramelized sweet Vidalia onions and some chopped cilantro for a bit of herbaceousness.

How To Make Grits

Ingredients:

• 2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits
• 6 cups savory chicken bone broth (or chicken stock)
• 1/2 stick unsalted Kerrygold Butter
• 1/3 cup heavy cream
• 1 cup shredded Kerrygold Reserve Cheddar
• 1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)
• sea salt, to taste
• freshly cracked black peppercorns to taste
• 2 tablespoons chopped cilantro per plate

Caramelized Onions:

• 1 large Sweet Vidalia Onion
• 1 tablespoon extra virgin olive oil
• 2 tablespoons high-quality unsalted butter
• sea salt, to taste
• freshly ground black peppercorns to taste

Directions:

1. In a large skillet over medium-high heat, add EVOO and unsalted butter.
2. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) minutes to get a bit of char.
3. Reduce the heat to low and slowly cook the onions until they caramelize. About thirty-five (35) more minutes, and they’re done. Add sea salt and freshly ground black peppercorns to taste.

Notes: Don’t slice your onions too thin; thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut; about 1/4″ is perfect.

Cooking the lamb sausage:

• 1 pack of Merguez Lamb Sausage

I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal, too, for even more flavor. Once the oil began to smoke, I added the lamb sausage.

I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage.

After browning both sides, reduce the heat to medium-low and cook the sausage until done, about 15-20 minutes.

The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits. Do it ’cause you’ll be a happy camper if you do. True story.

Cheesy Grits Directions:

Cook your grits last because grits naturally thicken the longer they sit. So, prepare the meat and onions first, then the cheesy grits last for best results.

1. Prepare caramelized onions and lamb sausage ahead of time.
2. Using a large stock pot over medium heat, add six (6) cups of savory chicken bone broth, butter, and a pinch of sea salt.
3. When the bone broth mixture begins to boil, start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits. No Bueno!
4. Continue stirring until the grits thicken, typically after 10-12 minutes.
5. Turn the heat source to low, add cheese and heavy cream, and stir until the cheese melts.
6. Add sea salt and freshly ground black peppercorns to taste.
7. Spoon cheese grits onto a serving plate, and add lamb sausage and caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage.
8. Serve.

I can’t wait for you guys to try this one, and let me know how it all turns out.

You can print the full recipe below. 

Cheesy Grits and Lamb Sausage

4.75 from 4 votes

Print Pin Rate

Cuisine: American

Servings: 4 servings

Author: D. Durand Worthey

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Ingredients

 

1x2x3x4x5x

Ingredients for Grits:

• 2 1/2 cups Freeman's Mill Stone Ground Whole Grain yellow grits
• 6 cups savory chicken bone broth or chicken stock
• 1/2 stick unsalted Kerrygold Butter
• 1/3 cup heavy cream
• 1 cup shredded Kerrygold Reserve Cheddar or a good brand of shredded cheddar
• 1 cup shredded Uniekaas Robusto cheese or a good pale rind Gouda cheese
• sea salt to taste
• freshly cracked black peppercorns to taste
• 2 tablespoons chopped cilantro per plate

Ingredients for Caramalized Onions

• 1 large Sweet Vidalia Onion
• 1 tablespoon extra virgin olive oil
• 2 tablespoons high-quality unsalted butter
• sea salt to taste
• freshly ground black peppercorns to taste

Lamb Sausage Ingredients

• 1 pack of Merguez Lamb Sausage

Instructions

Cooking Cheesy Grits

• Cook your grits last because grits naturally thicken the longer they sit. So, prepare the meat and onions first, then the cheesy grits last for best results.
• Prepare caramelized onions and lamb sausage ahead of time.
• Using a large stock pot over medium heat, add six (6) cups of savory chicken bone broth, butter, and a pinch of sea salt.
• When the bone broth mixture begins to boil, start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don't want lumpy grits. No Bueno!
• Continue stirring until the grits thicken, typically after 10-12 minutes.
• Turn the heat source to low, add cheese and heavy cream, and stir until the cheese melts.
• Add sea salt and freshly ground black peppercorns to taste.
• Spoon cheese grits onto a serving plate, and add lamb sausage and caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage.
• Serve.

Cooking Caramalized Onions

• In a large skillet over medium-high heat, add EVOO and unsalted butter.
• Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) minutes to get a bit of char.
• Reduce the heat to low and slowly cook the onions until they caramelize. About thirty-five (35) more minutes, and they're done. Add sea salt and freshly ground black peppercorns to taste.
• Notes: Don't slice your onions too thin; thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut; about 1/4" is perfect.

Cooking the lamb sausage

• I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal, too, for even more flavor. Once the oil began to smoke, I added the lamb sausage.
• I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage.
• After browning both sides, reduce the heat to medium-low and cook the sausage until done, about 15-20 minutes.
• The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits. Do it 'cause you'll be a happy camper if you do. True story.

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