Crispy Southern Grits Cakes with Andouille
Delight in the rich flavors of the South with these crispy grits cakes, infused with the savory goodness of andouille sausage and smothered in melted cheddar cheese. This unique twist on a traditional breakfast dish brings a satisfying crunch to your morning routine. Perfectly golden-brown on the outside, soft and cheesy on the inside, they’re great enjoyed on their own or served beneath perfectly poached eggs. For an even heartier experience, try pairing them with Jimmy Dean hot sausage for that extra kick. A wonderful way to kickstart your day!
8
Servings
150
Calories
12
Ingredients
Ingredients
grits
1 1/2 cups (uncooked)
water
5 cups (boiling)
butter
3 tablespoons (unsalted)
salt
to taste (as desired)
andouille sausage
1/2 cup (finely diced)
cheddar cheese
4 tablespoons (shredded)
black pepper
1 tablespoon (freshly ground)
oil
1/4 cup (for frying)
flour
1 cup (for coating)
Italian seasoned breadcrumbs
1 cup (for coating)
egg
1 (beaten)
milk
3/4 cup (for egg wash)
Instructions
1
In a 1-quart saucepan, bring 5 cups of water to a rolling boil. Stir in the butter and salt, then gradually fold in the grits, reducing the heat to a simmer. Cook, stirring occasionally, until the grits are tender (about 20-25 minutes). If using quick-cooking grits, adjust the water according to package instructions.
2
Once the grits are cooked, remove the pot from the heat and stir in the diced andouille sausage, shredded cheddar cheese, and black pepper. Pour the hot mixture into a sheet pan with a 1-inch lip, spreading it to about 3/4" thickness. Allow to cool, then cover and refrigerate overnight.
3
The next morning, use a 3-inch round cookie cutter to cut out approximately 8 patties from the chilled grits mixture.
4
In a large skillet, heat the oil over medium-high heat until shimmering.
5
While the oil heats, prepare the egg wash by beating together the egg and milk in a shallow bowl.
6
Dredge each grits patty in flour, dip into the egg wash, then coat with breadcrumbs. Repeat for each patty to ensure a crispy exterior.
7
Carefully add the patties to the hot oil, frying until they are golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
8
Serve warm as a delicious side dish or beneath poached eggs for a satisfying breakfast experience.
Nutrition Information
10
Fat
11.3
Carbs
5.6
Protein
0.5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Southern Grits Cakes with Andouille?
They are savory, fried grit patties infused with andouille sausage and cheddar cheese, typically served for breakfast.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
What type of sausage is recommended for this recipe?
The recipe calls for finely diced andouille sausage, but Jimmy Dean hot sausage can be used for an extra kick.
Can I use quick-cooking grits?
Yes, you can use quick-cooking grits, but you should adjust the water according to the specific package instructions.
How long should the grits cook?
The grits should be simmered for about 20-25 minutes until they are tender.
What kind of cheese is used in the grits?
The recipe uses 4 tablespoons of shredded cheddar cheese.
How thick should the grits be spread in the pan?
The mixture should be spread to about 3/4 inch thickness in a sheet pan.
Do the grits need to be refrigerated?
Yes, the mixture should be covered and refrigerated overnight to allow it to set before cutting.
What size cookie cutter is used to make the patties?
A 3-inch round cookie cutter is used to cut out the patties.
What are the components of the coating for the grits cakes?
The patties are dredged in flour, dipped in an egg wash, and then coated with Italian seasoned breadcrumbs.
What ingredients are in the egg wash?
The egg wash consists of one beaten egg and 3/4 cup of milk.
How much oil is needed for frying?
The recipe calls for 1/4 cup of oil for frying.
How long do the grits cakes need to fry?
They should be fried for about 3-4 minutes per side until golden brown.
What is the best way to serve these grits cakes?
They are excellent served warm on their own or topped with poached eggs.
How many calories are in one serving?
There are 150 calories per serving.
What is the fat content per serving?
Each serving contains 10 grams of fat.
How many carbohydrates are in a grits cake?
There are 11.3 grams of carbohydrates per serving.
How much protein is in each serving?
Each cake provides 5.6 grams of protein.
Does this recipe contain fiber?
Yes, each serving contains 0.5 grams of fiber.
How much black pepper is used?
The recipe uses 1 tablespoon of freshly ground black pepper.
What kind of butter should I use?
The recipe specifies 3 tablespoons of unsalted butter.
How much water is needed to cook the grits?
You will need 5 cups of boiling water for 1 1/2 cups of uncooked grits.
Should the andouille sausage be cooked before adding it to the grits?
The recipe suggests stirring the diced sausage into the hot, cooked grits mixture before chilling.
What type of breadcrumbs work best?
Italian seasoned breadcrumbs are recommended for the best flavor and crispy exterior.
What heat setting should be used for frying?
The oil should be heated over medium-high heat until shimmering.
How do I remove excess oil after frying?
Transfer the fried cakes to a paper towel-lined plate to drain.
Is salt included in the grits?
Yes, salt is added to the boiling water to taste.
How many ingredients are in this recipe?
There are 12 total ingredients used in this recipe.
Can I make the grits cakes smaller?
Yes, you can use a smaller cutter, though this will change the total number of patties and potentially the cooking time.
Is this dish considered soul food?
Yes, it is tagged as both Southern cuisine and soul food.