This Southern-style skillet grits and sausage breakfast hits the spot on a slow weekend morning. The grits cook up creamy right in the pan while the sausage adds a savory touch. It comes together easily and tastes welcoming from the first spoonful.
The Story Behind This Recipe
Growing up in the South, grits were a staple on the breakfast table. My family always made them simple—just water, salt, and some butter—and we’d top them with whatever was handy. Sausage quickly became a favorite addition. It adds a nice bit of texture and flavor that complements the smooth grits.
I like making this dish in a single skillet to keep things simple. The sausage cooks in the pan while the grits slowly absorb the liquid right underneath, soaking in some of that meaty flavor. The result is a homey, warm breakfast that fills you up without fuss.
This recipe doesn’t ask for fancy ingredients or special techniques. It reminds me of quiet mornings at home, taking time to eat and plan the day ahead. The sausage can be swapped out for bacon or even a bit of smoked ham if you want a little variety. It’s a modest dish with roots in comfort food, but it’s also flexible for different tastes.
Serving this with a drizzle of hot sauce or a scattering of chopped green onions adds a little brightness. Whether you’re sharing with family or enjoying a slow morning by yourself, it’s a dish that feels easy and satisfying.
Cuisine: American-Southern
Course: Breakfast
Servings: 2
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons butter
- 8 ounces pork breakfast sausage, crumbled
- Black pepper, to taste
- Hot sauce (optional)
- Chopped green onions (optional)
Instructions
- Step 1. In a large skillet, cook the crumbled sausage over medium heat until browned and cooked through, about 6-8 minutes. Remove sausage from skillet and set aside, leaving the drippings in the pan.
- Step 2. Add water and salt to the skillet with the sausage drippings and bring to a gentle boil.
- Step 3. Slowly whisk in the grits to avoid lumps.
- Step 4. Reduce heat to low and simmer the grits, stirring frequently, until thickened and tender, about 15-20 minutes.
- Step 5. Stir in butter and cooked sausage, mixing well to combine.
- Step 6. Season with black pepper and adjust salt if needed.
- Step 7. Serve warm with hot sauce and chopped green onions if desired.
Tips for Success
- Use stone-ground grits for the best texture; instant grits won’t have the same creamy consistency.
- Stir the grits often as they cook to prevent lumps and sticking.
- If grits get too thick, stir in a little extra water or milk to loosen them up.
- For a smoky twist, try adding a dash of smoked paprika to the sausage while cooking.
Variations & Substitutions
- Swap breakfast sausage for diced smoked ham or cooked bacon for different flavors.
- Add shredded sharp cheddar cheese in the last few minutes of cooking for cheesy grits.
- Mix in sautéed bell peppers or onions with the sausage for extra veggies.
- Serve topped with a fried or poached egg for added protein.
