Garlic Herb Sausage & Brown Butter Grits

“But God showed his great love for us by sending Christ to die for us while we were sinners.”

-Romans 5:8 NLT

If you’re looking for a cozy, flavorful breakfast or dinner, these Herb Garlic Sausage and Brown Butter Grits are such a comforting combination. Creamy grits are made even more delicious with nutty brown butter, then topped with savory sausage cooked with garlic and fresh herbs. It’s simple comfort food, but the layers of flavor make it feel a little more special.

I start off with Romanian sausage which is a flavorful, smoky red raw sausage. I baked it in its log shape to hold its shape as it cools and is sliced. And seared it again in the pan to incorporate the seasoning within the crevices of the sausage while it is browned and crisps up.

The brown butter is what really sets these grits apart. As the butter cooks, the milk solids turn golden and develop a warm, nutty flavor that gets folded right into the creamy grits. Paired with juicy sausage, fragrant garlic, and herbs, every bite is rich, savory, and full of flavor without needing a complicated ingredient list.

The cheesy grits are some of my favorite, too. I always make my grits according to the package, but I do half heavy cream and half water, and disregarding the salt portion since we are adding cheese later. If you want to make this more flavorful, you can do half heavy cream or milk and half chicken stock, instead of water. If the grits start to firm up before you’re ready to serve it, add more warmed milk or stock to loosen it up. And please taste the grits as you go so it’ll not become over salted and you can taste the nuttiness from the Parmesan and Gruyere cheese.

I love serving these grits warm with the sausage spooned generously over the top. A fried or soft-boiled egg would make this an especially delicious breakfast. You could also finish everything with a little freshly grated Parmesan, sliced scallions, or an extra sprinkle of fresh herbs.

This is the kind of recipe I love making when I want something comforting but still full of personality. The creamy grits, browned butter, and garlicky herb sausage work so well together, making this a satisfying meal for a slow weekend morning or a cozy evening at home.

Lauren Eliza Eats

Garlic Herb Sausage & Brown Butter Grits

Creamy, cheesy grits are topped with golden-brown Romanian sausage and a fragrant garlic herb brown butter. Fresh thyme, parsley, and plenty of cracked black pepper bring brightness to this rich and savory breakfast, while a crispy fried egg makes it extra satisfying.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American, Southern

Ingredients Method

Ingredients

  

Cheesy Grits

• 1 cup stone-ground or old-fashioned grits
• 2 cups water
• 2 cups heavy cream or whole milk
• 1 Tbsp butter
• ½ cup freshly grated Gruyère
• ¼ cup freshly grated parmesan
• Pinch of salt and pepper

Garlic Herb Sausage

• 12 oz Romanian sausage sliced into ½-inch pieces
• 1 tsp olive oil
• 2 cloves garlic thinly sliced
• 1 tsp thyme leaves
• 1 Tbsp fresh parsley chopped
• Pinch of salt and pepper

Garlic Herb Brown Butter

• 3 Tbsp butter
• 2 cloves garlic thinly sliced
• 1 tsp thyme leaves
• 1 Tbsp fresh parsley finely chopped
• ¼ tsp red pepper flakes optional
• Pinch of salt and pepper

Method

 

1. Preheat the one to 350℉. Place Romanian sausages on a sheet tray and bake for 15-20 minutes. Remove from oven and let cool slightly.

Making the cheesy grits

1. Bring the water and milk to a gentle simmer in a medium pot.
2. Slowly whisk in the grits. Reduce the heat to low, cover partially, and cook according to the package directions, stirring frequently, until thick and creamy, about 20–25 minutes.
3. Remove from the heat and stir in the butter, Gruyère, and Parmesan.
4. Season with salt and black pepper to taste. If the grits become too thick, loosen them with a splash of warm milk.

Prepare the sausage

1. While the grits cook, heat a large skillet over medium-high heat.
2. Slice the cooked Romanian sausage and sear on both sides until deeply browned and crisp around the edges.
3. Add the garlic, thyme, parsley, and black pepper during the final 1–2 minutes of cooking. Toss everything together, then remove from the heat.

Make the garlic herb brown butter

1. Melt the butter in a small skillet or saucepan over medium heat.
2. Once it begins to foam, continue cooking until the milk solids turn golden brown and the butter smells nutty and toasted, about 3–5 minutes.
3. Immediately add the garlic and thyme and cook for about 30–60 seconds. Remove from the heat and stir in the parsley, red pepper flakes if using.

Assemble

1. Spoon the creamy and hot grits into a bowl. Top with garlic sausage and garlic herb brown butter. Garnish with grated Parmesan cheese, fresh chopped parsley, and red pepper flakes.