Reprinted from Shepherding Outdoors by Walt Merrell (Brenda’s son-in-law)
“During my first campaign for district attorney, a local restaurant in Andalusia, Alabama, called Green’s Barbeque invited all candidates to have a “Cookin’ with the Candidate” night. Each candidate who participated had the run of the kitchen, making whatever meal they preferred. Hannah and I wanted to prepare a meal that was easy to serve, packed with flavor, and didn’t punch anyone in the wallet. So, we invented our Stump Jumpin’ Sausage, and it was a hit! There wasn’t an empty seat in the house, and before the night was over, we had slam sold out of everything we had. Funny thing was, we so enjoyed the meal ourselves that it has become a mainstay at our house.”
Brenda Gantt’s Stump Jumpin’ Sausage
Reprinted from Shepherding Outdoors by Walt Merrell (Brenda’s son-in-law)
Ingredients
- 16 ounces smoked link sausage (we prefer Hilltop Smoked Sausage)
- 2 tablespoons water
- 2 stalks celery (chopped)
- 1 tablespoon minced garlic
- 1 medium-size onion (diced)
- 1½ cups chicken broth
- 1 (28-ounce) can petite diced tomatoes
- 1 (16-ounce) can pinto beans (drained)
- Creole seasoning
- Cheese grits (recipe follows)
Instructions
- Slice the sausage into thin medallions. Then, add the sausage and 2 tablespoons water to a skillet (not cast iron) and cook over medium-low heat until all of the water has cooked out of the skillet and the sausage is browning.
- Add celery, garlic, and onion to the sausage and continue to cook over a medium-low heat. Once the vegetables become tender, add the chicken broth and scrape the bottom of the skillet to get all the “goody” into the juice.
- Add diced tomatoes and pinto beans to the mix, and then add Creole seasoning to your own liking. The more you add, the spicier it will be. Let the whole thing simmer on low for at least 30 minutes. Serve over a bed of creamy cheese grits.
Brenda Gantt’s Creamy Cheese Grits
Reprinted from It’s Gonna Be Good Y’all by Brenda Gantt
Ingredients
- 2½ cups water (plus more as needed, up to 6 cups)
- 1½ cups grits
- ½ stick salted butter
- ½ teaspoon salt
- 1 cup whole milk or half-and-half
- 1 (8-ounce) package cream cheese
- Grated Cheddar cheese
- Crumbled cooked bacon
Instructions
- Bring 2½ cups water to a boil. Add grits, constantly stirring with a whisk. Add butter and salt. Cook on mediumlow heat. Now, stir with a metal spatula so no sticking will happen on the bottom of the pan. You will need to continually add water, a little at a time, as the grits absorb it. Cook for at least 30 minutes or until very tender and water is almost gone.
- At this time, add milk, a little at a time, until the consistency is creamy (you may need more or less milk). Add cream cheese, pinching off small amounts at a time, and stir until cream cheese is melted. Top with Cheddar and bacon.
