New Orleans Chef Wayne Baquet makes his sausage in a casing, but it's just as delicious without.
Servings: Serves 6
  • 2 pounds ground pork
  • 2 pounds ground chuck
  • 3 small onions , finely chopped
  • 4 to 5 teaspoons ground black pepper
  • 2 1/2 teaspoons cayenne pepper
  • 4 teaspoons salt
  • 4 teaspoons paprika
  • 2 teaspoons ground allspice
  • 2 teaspoons garlic powder
  • 1 dried bay leaf ,' 'very finely chopped
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 cup old-fashioned or coarse grits
  • 1/2 cup half-and-half
  • 2 tablespoons butter
  • 1 1/2 cups shredded Cheddar cheese
To make sausage: In a large bowl, crumble pork and chuck. Add onions, black pepper, cayenne pepper, salt, paprika, allspice, garlic powder and bay leaf. With hands, mix gently but thoroughly. Cover bowl and refrigerate 1 hour to allow flavors to blend.

In 1/3-cup measurements, shape mixture into 24 1/2-inch-thick patties.

In a large skillet, heat oil over medium-high heat. Cook patties in batches until well-browned and fully cooked through, about 5 minutes per side, reducing heat slightly if necessary. Keep cooked patties warm in a low oven.

To make grits: In a large saucepan, combine 4 cups water and salt and bring to a boil. Slowly stir in grits; reduce heat to low and cook, stirring frequently, until they become thick, 15 to 20 minutes.

Remove from heat and stir in half-and-half and butter. Add cheese and stir until melted. Serve hot with sausage patties.


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