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Spicy Beef Sausage & Grits

Ground Beef crumbles are spiced with Cajun seasonings and mixed with cheesy grits. Comfort in a bowl!

Spicy Beef Sausage & Grits

Cook Time: 30 Minutes

Servings: 4

Ingredients: 4

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Ingredients

Toppings (optional):

Preparation

  1. Step 1

    Prepare Cajun-Style Beef Sausage.  Remove from skillet; keep warm.

  2. Step 2

    Prepare grits according to package instructions.

  3. Step 3

    Stir cheese and sausage crumbles into grits. Heat mixture 6 to 8 minutes. Serve in bowl and garnish with additional cheese, green onions or pepper, if desired.Cajun-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 1 tablespoon liquid smoke, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground red pepper, 1/4 teaspoon ground black pepper and 1/4 teaspoon dried thyme leaves in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Nutrition Information

307 Calories

0 %*

8g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

6.9 mg IRON

0 %DV

7.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 307 Calories; 135 Calories from fat; 15g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat;) 106 mg Cholesterol; 606 mg Sodium; 10 g Total Carbohydrate; 1 g Dietary Fiber; 32 g Protein; 6.9 mg Iron; 7.2 mg NE Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.2 mg Zinc; 24 mcg Selenium; 93.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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