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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute sausage, breaking it into small pieces. Saute onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 x 9-inch casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.