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
  1. 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.
  2. 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.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantts-stump-jumpin-sausage/