Alright, listen up, y’all. I’m gonna tell ya how to make somethin’ outta them leftovers, you know, that sausage gravy and grits sittin’ in your fridge. Don’t go throwin’ good food away now, hear? We gonna make a whole new somethin’ outta it. This here is gonna be a recipe, yeah, a recipe with leftover sausage gravy and grits. Simple and good, just the way we like it.
First off, why we doin’ this? Well, first, it’s a dang shame to waste food. That’s money down the drain, and nobody got money to just throw away. Second, that sausage gravy and grits, they already got all that good flavor in ’em. You know, that salty, savory, stick-to-your-ribs kinda taste? We ain’t losin’ that, no sir. And third, this here’s gonna be quick and easy. I ain’t got all day to be standin’ in the kitchen, and I bet you don’t neither.
Okay, so here’s what we gonna do. We gonna make somethin’ I call “Sausage Gravy and Grits Casserole.” Sounds fancy, huh? It ain’t. It’s just a way to use up them leftovers, and it fills ya up good. Now, you gotta understand, I ain’t got no fancy measurements. I just eyeball it, you know? But I’ll try to tell ya how much, best I can.
- First, Preheat your oven. Not too hot, not too cold. You know, like when you bakin’ a pie. Say… 375 degrees, somethin’ like that.
- Then, grease up a pan. I like to use a glass one, so’s I can see how it’s cookin’, but any pan’ll do. Just rub some butter or somethin’ in it, so it don’t stick.
- Next, dump your leftover sausage gravy and grits into a big bowl. Yeah, just dump it all in there. Now, if you got a whole lot, you might need a bigger pan. If you got just a little, well, you might need to add somethin’ else. We’ll get to that in a minute.
Okay, now’s the time to get creative. This is where you can add stuff, you know, to make it taste even better. Think about what you like. You like things a little sweet? Chop up some onion and fry it up ’til it’s soft. Toss that in there. You like a little kick? Sprinkle in some red pepper flakes, or maybe a little hot sauce. Got some sage growin’ in your garden? Chop that up and throw it in. Sausage and sage, that’s a good pair, let me tell ya. Got some sour cream sittin’ in the fridge? A spoonful of that’ll make it creamy and tangy. Or, if you want somethin’ real different, a little drizzle of maple syrup. Don’t knock it ’til you try it, it’s mighty tasty.
Now, if you ain’t got enough sausage gravy and grits to fill your pan, don’t you fret. We can fix that. You can add some eggs, maybe two or three. Whisk ’em up real good and mix ’em in. That’ll give it some body, you know? Or you can add some shredded cheese. Cheddar, Monterey Jack, whatever you got. That’ll make it nice and gooey. Or you could even add some cooked sausage, if you got some. Or bacon, if that’s what you fancy. Just make sure it’s cooked already. We don’t wanna be eatin’ raw meat now, do we? You could also mix in some leftover veggies, like corn or peas, whatever you got.
- Once you got everything mixed up good, pour it into your greased pan. Spread it out even, so it cooks all the way through.
- Now, bake it. How long? Well, that depends. If it’s just the gravy and grits, maybe 20 minutes. If you added eggs and stuff, maybe 30. You gotta watch it, you know? You want it to be bubbly and golden brown on top.
- When it’s done, take it out and let it cool down a bit before you try to eat it. It’ll be hot, and you don’t wanna burn your mouth.
Now, what you serve with it? Well, that’s up to you. If it’s breakfast time, maybe some bacon and eggs on the side. But it’s pretty fillin’, so you might wanna have somethin’ light, like some fresh fruit. If it’s dinner, maybe a salad, or some green beans. Or just eat it by itself, it’s good enough on its own. This ain’t rocket science, folks. It’s just good home cookin’.
And there you have it. Recipe with leftover sausage gravy and grits, turned into somethin’ new and delicious. No more wastin’ food, and you got a good, hot meal in your belly. Can’t beat that, can ya? Now, go on and try it. And don’t be afraid to experiment. That’s how you learn to cook good, you know? You just gotta try things and see what works. And if it don’t work, well, you can always try again. That’s what I always say.
If you got a whole bunch leftover after bakin’ it, you can keep it in the fridge, up to five days, no problem. And if you wanna keep it longer, you can freeze it. Just put it in a container and stick it in the freezer. It’ll last a month, maybe more. Then, when you want to eat it again, just thaw it out and heat it up. Easy peasy. But if it’s too thick when you heat it back up, just add a little milk, or water, stir it up, and it’ll be just fine.
This recipe for leftover sausage gravy and grits ain’t just about savin’ money and food, it’s about makin’ somethin’ tasty and fillin’ with what ya got. So next time you’re lookin’ at them leftovers and thinkin’ about tossin’ ‘em, remember this old lady’s advice and make yourself somethin’ good.
This here is what I call a “Sausage Gravy Grits Breakfast Casserole” or whatever you want to call it. And don’t forget, you can always add stuff to it and change it up. This here is about makin’ the best of what you have, makin’ it your own. That’s the country way, and it’s a good way, if I do say so myself.