Andouille Sausage Night!

I try pretty hard to be creative with what I cook…most of the time it ends up being a mash of things, but tonight I was actually very pleased with my end product, so I thought I’d share. Mom, read this one…Dad and Andrew will enjoy it 🙂

Kate’s Andouille Sausage & Grits 


  • 1 package andouille sausage (sliced in 1/4” pieces) 
  • 2 green peppers (chopped) 
  • 2 shallots (chopped) 
  • 2 garlic cloves (chopped) 
  • 3T butter (divided 2T, 1T) – you can easily substitute Smart Balance here 🙂 
  • 1/2C extra dry vermouth (divided 1/4C, 1/4C) 
  • 3 fresh thyme sprigs
  • 2 fresh sage leaves (diced) 
  • 1t kosher salt 
  • 1/2C quick grits 


  1. In a small pan, cook 2T butter, 1/4C vermouth, thyme, sage, garlic and shallots until shallots are tender then remove from heat 
  2. In a media pan, cook 1/4C vermouth, sausage, peppers until peppers are al dente and sausage is browning 


  3. In a small pot, cook grits following directions 
  4. Once grits is almost done, mix in shallot mix and additional 1T butter 
  5. Serve in a bowl with grits mix next to sausage mix (and a glass -or two- of a nice red wine…we loved it with a Malbec) 
  6. Enjoy! 🙂 

(and yes, that’s my Simon Pegg book…I’m only on chapter 2 and it’s already awesome)