3 cups prepared grits
2 oz. cooked breakfast sausage (2 large or 3 small precooked sausage patties)
2 eggs
3 tbsp. all-purpose flour
milk
salt (try using bacon salt!)
pepper
butter and/or oil
1/4 cup shredded cheese of your choice

Prepare sausage in small frying pan. Don't use low fat sausage as it can leave a film on the pan. When cooked, set aside. (Reserve the fat for optional gravy). Prepare grits in small saucepan as package directs (4 servings worth). Consistency of grits should be fairly thick once finished.

While grits are cooking, prepare scrambled eggs (milk is optional). Make sure the eggs are broken into small pieces. Set aside. Dice sausage into pea sized bits. Once the grits are finished, mix in the sausage and eggs. Add pepper to taste. (Also stir in cheese, but don't use too much. It can ruin the consistency and interfere with frying it later). Transfer mixture into small loaf pan. Let cool to room temperature. (You can do the prep work the night before and refrigerate mixture overnight, but remember the grits must be brought back to room temperature).

Turn over loaf pan and shake out grits. Slice loaf into 1/2-inch thick slices. Mix flour with salt and pepper to taste. Coat grit slices with flour. Fry grits on medium heat in butter or oil (or a mixture of both) for 2 to 3 minutes on each side. Unless you can fit all the slices on the pan at once, you'll have to keep adding more butter or oil as the grits will soak it up.

Optional: Make a flour gravy. Add reserved sausage fat to pan and brown some of the leftover flour to make a roux. Add milk and simmer until mixture is just under desired thickness. Pour gravy over fritters or serve on the side for dipping. (Make sure to keep the fritters warm in the oven).

Serves 2 to 3 people. NOT necessarily a full meal. I recommend serving fresh fruit, fried tomatoes, or yogurt as well.

Submitted by: Jess