Sunday, July 10, 2011

Grilled Peppers and Sausage with Cheese Grits

The smell of sausages, onions, and peppers grilling over coals is hard to resist.

Whether at a festival or in your own back yard, the aroma created by the roasting veggies and the rendered fat dripping onto the sizzling red hot coals below is captivating. So when I saw this recipe in the July issue of Southern Living I knew I had to try it. 

Grilled Peppers and Sausage with Cheese Grits
I'm not going to post my adaptation of the recipe because the only things I did different were
  1. Used a blend of green bell pepper and red ancient sweet peppers
  2. Used mild Italian sausage instead of “garlic pork sausage” but I added some grilled garlic

It was sooooo hot and humid out when I started grilling at noon....
[Audience: “How hot was it?”]
….that even the vegetables were sweating!


I started my coal and got my Big Green Egg going at 400f. While the grill came to temp, I cut the veggies and tossed them in the oil and herbs.
I ended up adding more thyme than the 1 tsp the recipe indicated.
I leave them veggie pieces in big 2” sizes like this to make them easier to handle on the grill. Less pieces to flip and less likely to fall through the grill grates. I cut them in half diagonally after they cook.

I also butterfly the sausages lengthwise so they cook more evenly all the way through. I find at 400f, 8 minutes total time is perfect. I flip every two minutes during that time. 


When they are finished grilling, it's hard not to just skip everything else and just eat these on hoagie rolls!

Served over the basil cheese grits...


The dish was “pretty good”. There was nothing wrong with it, it just wasn't WOW.  I mean how can you go wrong with sausage peppers and onions? Well, I guess you could go wrong by using quick cooking grits like the recipe called for.  

Damn! If quick cooking grits are what you “Ewww I hate grits” people tried, I don't blame you. I'd hate them too! I know Southern Living was including this under Quick Fix Suppers but this would be so much better using proper stone ground grits. The grits portion of this dish was underwhelming.

I'd also like some type of sauce to marry the sausage and peppers to the grits. I'm spoiled by Puleo's Grille and their Shrimp and Grits which is similar to this dish, except they add shrimp, real grits, and a tasso gravy that is so addicting that it should be classified as a narcotic. Or maybe just tossing the grilled ingredients with a creole butter at the end would have pulled the two components together better.

Anyway, like I said, not a bad recipe. But when I make it again, I'll make those two changes.

18 comments:

  1. I've never tried quick cooking grits and it sounds like I haven't missed anything.

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  2. Looks very delicious, though I'm with you - much as I love grits, this should be on a bun!

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  3. Cheese grits! More people need to incorporate grits into their dishes. If polenta works, why not grits!

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  4. I with you on the aroma you get from this combo and I would have thought the dish would have been an "oh wow" - oh well, at least it was good.

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  5. Unfailingly interesting - that's you, pal. We've recently had both quick cooking grits and the stone ground 30 minute version. I'm ok with quick. Keep amazing us.

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  6. I'm game for everything but the grits...

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  7. Southern Living has some great recipes and this looks wonderful Chris. As always, great photos.

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  8. Well it looks fantastic!! And yes, I do love the smell of them grilling :) I love that you love sauces too... isn't it funny how just a simple sauce can end up making an ok meal incredible??

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  9. It looks delicious, but I will take your word that it needs real grits and tasso gravy. When you make it that way, I hope you will post the recipe! :-)


    Kim in MD

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  10. Chris, to marry the sausage and peppers with the grits, I would try red-eye gravy. If it works for ham, it ought to be great with sausage.

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  11. Chris- Sausage with onions and peppers is one of my favorite all-time meals. We serve it with pierogies. We serve it with potatoes and we serve it with pasta, but never with grits. I gotta say I love the idea of serving it with grits! Like you I love the idea of a creole butter or some kind of sauce to marry it all together. Either way, it looks fabulous!

    P.S. I have that same Southern Living magazine. What do you think about the sweet tea recipes? I'm kinda curious about the sweet tea brined chicken and the sweet tea rice. I'd love to try it, but I don't know if my husband would like it or not.

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  12. I used to be an "I hate grits" person as the only ones I had ever tried were at Cracker Barrel. Then last November I had cheese grits at Emeril's New Orleans Fish House in Vegas and now I LOVE cheese grits. I haven't had them since as I've never seen grits up here but I'm no longer a grits hater...as long as they taste like Emeril's.

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  13. The smell of sausage and peppers definitely brings back some intense happy memories. I think that scent should be bottled and sold as perfume. I bet I'd attract many a guy that way.

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  14. You know, I have never tried grits before . . . at least I don't remember trying them (maybe when I was a kid). I always think of the movie My Cousin Vinny when I think of Grits. But I will wait to try real grits than instant based on your advice.

    Peppers and sausage sounds so good . . . I think that's what I'm gonna make for supper tonight!

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  15. I really, really, REALLY need to try grits. You are right... sausage, onions, and peppers grilling is the best smell!

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  16. Chris, this looks amazing! I love shrimp and grits. I'm hoping youre going to come up with your own tasso gravy soon! Can't wait for that!

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  17. Yes, I can smell it now just thinking about it, definitely bring up all kinds of wonderful memories! Hope all has been well in your world Chris. I've been MIA on blogs, hope to be back soon!

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  18. I love the flavor of sausage, peppers and onions. I make them often and serve them up in hoagie rolls. It never occurred to me to serve over grits. I know from your advice that it should be stone ground grits, not quick cooking.

    Velva

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