Grits and Sausage Bake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 22, 2005
Very easy to make. Delicious
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Reviewed: Oct. 30, 2005
My family and friends love for me to bring this recipe to gatherings. I add a touch of spicy mustard and dry sage, and make it lower fat by using low fat sausage, no fat evaporated milk and egg beaters.
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Reviewed: Apr. 1, 2005
I made it yesterday and I have to say....I was VERY good!! Even my picky eater ate it..I think it could be easily modidified with additional ingredients to suit your tastes, I also think it would be a good "on the go" breakfast between biscuit halves..
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Reviewed: May 3, 2004
Made this for brunch on 2 different occasions, and everyone loved it. Only modifications to the recipe...I used a different brand of grits (Jim Dandy Quick grits) put in a few extra drops of hot sauce, and used Jimmy Dean hot sausage. It baked up perfectly, and wasn't runny at all. Will definitely be making this again!
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Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 29, 2003
Oh my! I hate the ratio of water to grits did not work :-) This is a really good flavored recipe but way too much fluid for the amount of grits. Growing up in the South I have prepared grits more times than I would like to remember so a good rule of thumb is to add 1 1/4 to 1 1/2 cup of water for every cup of uncooked grits you wish to prepare--not quick cooking. In this recipe reduce the amount of fluid to accommodate the amount of grits. You can always add more liquid if too thick but don't forget the milk added in later. Leave this as close to the orginal amount as possible since this will add creaminess and flavor.
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Reviewed: Mar. 21, 2002
It ended up being really runny and I can't believe I wasted all that sausage!! I made it the first time for a family gathering and everyone hated it. Definitly not a keeper!!
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