Savory Sausage and Orange-Infused Grit Cakes
Indulge in a classic Southern breakfast with a twist. This flavorful dish pairs the comforting texture of stone-ground grits with the zesty surprise of orange-infused sausage. Crispy on the outside and creamy on the inside, these grits cakes are a perfect centerpiece for a hearty morning meal. They're great served with eggs and biscuits for the ultimate Southern comfort food experience.
6
Servings
N/A
Calories
5
Ingredients
Ingredients
spicy bulk sausage
1 lb (browned and crumbled)
orange zest
2 tablespoons (freshly grated)
chicken broth
4 cups (brought to a boil)
stone-ground yellow corn grits
1 cup (slowly stirred in broth)
vegetable oil
as needed (for frying)
Instructions
1
In a large skillet over medium heat, add the sausage and orange zest. Stir frequently to break up the sausage, cooking until it's browned and crumbled into small pieces. Drain any excess fat and set aside to cool.
2
In a large saucepan, bring the chicken broth to a boil over medium heat.
3
Gradually add the grits to the saucepan while whisking continuously to prevent clumping.
4
Once all grits are incorporated, reduce the heat to low.
5
Cover the saucepan and let the grits simmer for 20 minutes, stirring occasionally to ensure they don't stick to the bottom.
6
After the grits are cooked, stir in the browned sausage mixture until evenly distributed.
7
Spread this mixture evenly into a 9x13-inch baking dish. Allow it to cool to room temperature, then cover and refrigerate for at least 8 hours or overnight for best results.
8
Once set, cut the cooled grits into squares. Heat a skillet over medium heat and add enough vegetable oil to cover the bottom.
9
Fry each grit cake until golden and crispy on both sides, approximately 3-4 minutes per side.
10
Serve hot as a delicious accompaniment to your favorite breakfast meats and eggs.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sausage and Orange-Infused Grit Cakes?
They are a flavorful Southern breakfast dish featuring stone-ground grits mixed with orange-infused sausage, chilled until firm, cut into squares, and fried until crispy.
What kind of sausage is best for this recipe?
The recipe calls for spicy bulk sausage to provide a savory kick that balances the citrus notes.
How do I incorporate the orange flavor?
The orange flavor comes from adding two tablespoons of freshly grated orange zest to the sausage while it browns.
Can I use instant grits instead of stone-ground?
Stone-ground yellow corn grits are recommended for their superior texture and ability to hold their shape when fried.
How long do the grits need to simmer?
The grits should simmer covered for approximately 20 minutes until they are fully cooked and creamy.
Why do I need to refrigerate the grit mixture?
Refrigeration is essential to let the mixture set firmly so it can be easily cut into squares without falling apart.
How long should the grits be refrigerated?
For the best results, refrigerate the mixture for at least 8 hours or overnight.
What size pan should I use to set the grits?
A 9x13-inch baking dish is the ideal size for spreading the mixture to the correct thickness.
What is the best way to prevent grits from clumping?
Gradually add the grits to the boiling chicken broth while whisking continuously to ensure a smooth consistency.
How do I cook the grit cakes after they have set?
Cut them into squares and fry them in a skillet with vegetable oil over medium heat until golden and crispy.
How long does it take to fry each grit cake?
It typically takes about 3 to 4 minutes per side to achieve a golden-brown, crispy exterior.
Can I use water instead of chicken broth?
Yes, but chicken broth is preferred because it adds a deeper savory flavor to the grits.
What should I serve with these grit cakes?
They are excellent served hot alongside eggs, biscuits, and other breakfast meats.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
Can I make this recipe vegetarian?
Yes, you can substitute the spicy sausage with a plant-based alternative and use vegetable broth instead of chicken broth.
Is the orange flavor very strong?
The orange zest provides a zesty surprise and a bright citrus note that complements the spicy sausage without being overwhelming.
Do I need to drain the sausage fat?
Yes, you should drain any excess fat after browning the sausage to prevent the grit cakes from becoming too greasy.
What type of oil is best for frying?
Vegetable oil is recommended because of its neutral flavor and high smoke point.
Can I add cheese to this recipe?
While not in the original recipe, you can certainly stir in shredded cheddar or parmesan when you add the sausage for extra richness.
Can I use white grits instead of yellow?
Yes, white stone-ground grits can be used; the main difference will be the color of the final cake.
How do I know when the sausage is ready?
The sausage is ready when it is completely browned and crumbled into small pieces with no pink remaining.
Can I prepare the grit mixture in advance?
Yes, this is a great make-ahead dish since the mixture needs to chill overnight before frying.
What temperature should the skillet be for frying?
Maintain a medium heat to ensure the cakes crisp up without burning the outside before the inside is hot.
Can I bake these instead of frying them?
You can bake them at a high temperature, but frying provides the signature crispy texture that makes this dish special.
How do I store leftovers?
Store any leftover fried grit cakes in an airtight container in the refrigerator for up to 3 days.
How do I reheat leftover grit cakes?
Reheat them in a dry skillet or toaster oven to help maintain their crispy exterior.
Is this dish gluten-free?
Grits are naturally gluten-free, but always check the labels on your sausage and broth to ensure they are certified gluten-free.
Can I use orange juice instead of zest?
Zest is preferred because it provides concentrated citrus oils without adding extra liquid that might affect the grit consistency.
Why did my grit cakes fall apart in the pan?
This usually happens if the mixture didn't chill long enough to set or if the oil wasn't hot enough when you started frying.
Can I freeze the grit cakes?
Yes, you can freeze the cut squares before frying. Thaw them slightly in the fridge before cooking for the best results.