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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England-Style Sausage and Grits

On this site(http://theyankeechef.com/index.php/component/yoorecipe/recipe/536-new-england-turkey-sausages), you will find a recipe for homemade sausage that was both tasty and contained much less fat and calories than you can find in prepared, pork sausages. Let's put those sausages with a traditional southern dish, made my way! With good ol' Cheddar cheese and apples, not to mention maple syrup, this is a great way to taste your first grits. Normally bland, grits are made creamier using milk instead of water and the cheese shines through beautifully, although highly despised by true Southerner's. And yes, I did say orange Cheddar. Do you honestly think it is yellow? White is fine though, but orange gives it aesthetic appeal.

Ingredients

For 4 people

Recipe

  • 2 cup(s) low-fat milk
  • 1/2 cup(s) white quick grits
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 8 ounce(s) shredded orange Cheddar cheese
  • 8 turkey sausage links
  • 1 large apple, cored and cut into slices
  • 3 tablespoon(s) maple syrup

New England-Style Sausage and Grits Directions

  1. In a saucepan, add milk and grits. Bring to scalding over high heat, whisking almost constantly. Reduce heat to low before it boils and stir in salt and pepper. Cover and simmer 4-6 minutes, or until it has thickened, stirring occasionally. Add the cheese, stir and remove from heat, replacing lid. After a few minutes, remove lid to stir the cheese until melted. While the grits are cooking, cook your sausage links over medium heat. When done, drain and add the apple slices. Continue cooking sausages and apples until apples are just barely done. Drizzle maple syrup over sausages and apples, stir to combine. Divide grits evenly among 4 serving plates, adding equal amounts of apple slices and sausage links. It's Just That Simple! See my write-up on corn in the article http://theyankeechef.com/index.php/featured/45-articles-guides/article/61-behind-a-crows-ear for more info on corn products, including grits.
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