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New England Style Sausage and Grits
By Jim Bailey, a.ka. "The Yankee Chef"

Let's put sausages with a traditional southern dish, made the Yankee Chef way!
With good ol' cheddar cheese and apples, not to mention maple syrup, this is a
great way to taste your first grits. Normally bland, grits are made creamier using
milk instead of water and the cheese shines through beautifully (although using
milk highly despised by true Southerners). And yes, I did say
orange Cheddar.
Do you honestly think it is yellow? White is fine though, but orange gives it
aesthetic appeal.

2 1/4 cup low-fat milk
1/2 cup white grits
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup shredded orange cheddar cheese
8 turkey sausage links
1 large apple, cored and cut into slices
3 tablespoons maple syrup

In a saucepan, add milk and grits. Bring to scalding over high heat, whisking
almost constantly. Reduce heat to low before it boils and stir in salt and pepper.
Cover and simmer 4-6 minutes, or until it has thickened, stirring occasionally.
Add the cheese, stir and remove from heat, replacing lid.

After a few minutes, remove lid to stir the cheese until melted. While the grits
are cooking, cook your sausage links over medium heat. When done, drain and
add the apple slices.

Continue cooking sausages and apples until apples are just barely done. Drizzle
maple syrup over sausages and apples, stir to combine. Divide grits evenly
among 4 serving plates, adding equal amounts of apple slices and sausage links.

Enough for 4 people


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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont