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Another recipe contributed by Ernest L. Rhamstine, a Retired Prof. of Microbiology, and member of the Food Reference website.
This wonderful breakfast dish is a bit of trouble to put together but by doubling the ingredients above the ****** line and freezing half of it, it makes for an easy second batch later on.
1/2 lb. bulk sausage- cooked, drained and broken into small pieces
1/2 lb. bacon
1 C. chopped onions
½ C. chopped bell pepper
1 T. Minced garlic
2 C. chopped fresh tomato (or large can of peeled tomatoes-don’t drain)
4 C water
½ t pepper
1 ½ t Worcestershire sauce
½ t hot sauce
1 C uncooked regular yellow grits
Cook sausage, drain and set aside.
In a 3 ½ qt pot, cook bacon until crisp, drain, crumble, reserve 2T of the drippings in the pot.
Saute the next 3 items until tender.
Add the tomatoes.
Add the water and next 3 items - bring to a boil.
Gradually stir in the grits, cover, reduce heat to simmer.
Stir occasionally for 15 - 17 min or until thick.
Add the sausage during the last few minutes of cooking.
Serves 4-6 - keeps in the refrigerator for a week and warms easily in the microwave.
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