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herb garlic sausage brown butter grits
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
Cook Time 30 minutes
Total Time 40 minutes
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.