Welcome back to Our Kitchen! Are you feeding a crowd this weekend? On the menu for brunch, hog sausage casserole
Hog Sausage Casserole
This recipe is a modified version of the venison sausage casserole found in Wild Fare & Wise Words.
- 2 lbs. Hog Sausage
- 1 cup Grits (uncooked)
- 4 cups Water
- 4 tbsp. Butter
- 2 cup Cheddar Cheese (shredded)
- 5 Eggs (slightly beaten)
- Salt and Black Pepper (to taste)
Preheat the oven to 350 degrees. Spray a 9×13 casserole with nonstick cooking spray.
Brown the sausage in a large skillet, breaking up large chunks and drain.
Crumble the sausage over the bottom of the casserole.
Cook grits in the water according to the package directions. Grits should be thick rather than runny.
Add butter, cheese, eggs, salt and pepper to the grits.
Pour grit mixture over the sausage.
Bake for 1 hour.
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