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- Hey y'all, Jamie Dean back in Mama's kitchen.
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And today, we're doing a really delicious recipe,
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sausage with peppers and onions over grits.
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Oh, grits is one of my favorite things.
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We got some cooking to do today.
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I have six cups of chicken broth.
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We're going to cook our grits
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and chicken broth today, y'all.
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I've always done my grits in regular water,
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this is about how much heavy cream I'd put into it.
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About that much heavy cream with butter
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and that makes a grit good.
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We're going to try our chicken stock today.
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So I'm going to get this boiling
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and I've got our grits ready to go in as soon
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as we can get that going.
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And while that's cooking,
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see, I got the big pan going today,
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we're going to take some sausage
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that Theresa's gotten from a local market.
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This is just an Italian case sausage.
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- [Theresa] And it's actually turkey.
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We eat a lot of this turkey sausage at our house too.
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No olive oil in this?
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Oh, this is balsamic.
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- [Theresa] Sorry, it's right below you in that drawer.
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It should be right in that drawer.
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- Here we go. Sorry about that.
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Little bit of olive oil.
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- [Theresa] We were about to pour some balsamic all over it.
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- Sure was, and I'm not above it either.
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This is heating up a little bit.
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I'm just going to put a little bit in here
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so our sausage doesn't stick.
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I'm just going to cook for...
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You know, this is going to take a few minutes.
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This is raw sausage that I'm going to get browned
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So as exciting and as fun as this is,
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raw sausage in a cold pan,
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chicken broth with nothing happening, I'm going to have
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to let y'all go right now.
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I got a few minutes of things to do.
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By the time y'all come back, we'll be cooking good.
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I told y'all ever since sitting around waiting on me.
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We got our grits done, and I've turned those off.
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I'm going to put a little bit of cheese
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in here is our directions.
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It's about a cup of cheese in here.
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About that much right here.
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I'm going to twist that up right
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after I take our sausage off.
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You see I got our sausages done here.
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I've got them up to 165 on the inside.
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I'm going to put them here on our board.
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And straight into this fire hot skillet
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that I've been cooking these in,
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I'm going to add our two red bell peppers.
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I love red bell peppers because they have the sweet flavor.
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I don't like the green one so much.
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So I've got two red peppers,
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and then we've got one onion that I sliced.
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So this is going to take another few minutes to kind
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of cook down, and I'm going to throw in some garlic.
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Little bit of garlic.
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So we have the renderings from our sausage in here,
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This is going to be good.
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Now let me see, I'll twist this up for you.
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Let's do this before I get out of here.
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This is going to be perfectly melted.
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This is the point where I would start adding heavy cream,
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They're fine the way they are.
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We're going chicken stock today.
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Look at those delicious cheesy grits.
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Now I'm not going to do this to you, y'all.
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Y'all don't want to sit here long enough for this to cook.
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This is probably another eight or 10 minutes.
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I'm going to wilt this down, sweat it really good,
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and then the final step.
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One more break and we're chewing.
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See you back in a minute.
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Yes, sir, and yes, ma'am.
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All right, wow we got this cook down.
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I've got our sausage that we've taken off of here.
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I'm going to cut this into
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about half-inch sizes.
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I could have done a few of these
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before y'all got here to save the time.
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I'm so worried about y'all sitting around bored.
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So how's your summer going?
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My wife, family, and I just went up to the lake
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in the middle of Georgia
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and spent some time there, and it was so fun.
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And we got to see all of our friends
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from all over the state.
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And summer is really a lot of fun for us,
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but it is winding up quickly.
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Our middle son has started his high school football regimen
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so we can't go anywhere too far anymore
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because football season has started.
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Our red peppers, our onions,
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our sausage that we've cooked down.
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Now this is very interesting,
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and I cannot wait to see what we come up with here.
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The last item that we're going to add
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to our dish is one third of a cup of balsamic vinegar.
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And I do love balsamic vinegar.
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Remember when I said I hate to see y'all sitting
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around watching me do nothing?
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This will qualify that.
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I'm don't have the patience to get to the whole third
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of cup because I know you're about to turn the channel.
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Oh my gosh, this is going to thicken up and be so delicious.
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I am not going to be able to stand myself.
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Does this look like something
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that y'all would fix at the house?
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- [Theresa] Smells so good.
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- Sure does look like something that would go down
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Ooh, we did some sandwiches a couple of shows ago.
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If I had that bread, I tell you what,
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we'd be eating this on a piece of bread.
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And that's all there is to it.
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So why don't we sit that there
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and let that heat for a second?
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Got our dish all ready for our grits
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and cook them in chicken stock, which I have not done
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before as I frantically search for a spoon.
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Frantically searching for a spoon, frantically.
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We're a crew of two around here.
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We do the best we can.
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Sometimes I have to go get my own spoon.
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I sure do wish that I'd have put a little heavy cream
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I'm going to try to make this look pretty for you.
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That ought of do right there.
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Let's move down here.
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I believe I can turn this off.
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This is thickened up nice.
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Well, if you tune in to watch me burn my mouth,
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you picked a good day because this is hot.
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- [Theresa] That's good.
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Pretty good breakfast.
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- [Theresa] This is a great dinner.
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Oh, give me some grits for dinner.
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Boy, that looks hearty.
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I'm going to let y'all wander at that delicious dinner
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while I walk over here and get, yet, another spoon.
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You know, it's a tough job, y'all.
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Somebody has to do it.
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Let's go for the grits first.
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I'm going to see what that chicken stock tastes like.
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I like the chicken stock better than the heavy cream.
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I'm going to forgot to tell you.
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When you put your water in, salt that water.
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You got to salt your grit water.
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You'll never have salty grits.
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All right, I'm going to try onion and pepper.
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This is going to be hot.
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God, I'm so full, y'all.
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Just every time I turn around, I got to eat.
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The positions that I get put in.
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Completely worth every one of them.
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Got a little bit of fresh parsley
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over there I should have put on the top.
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Other than that, sublime.
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Balsamic vinaigrette, what it does to those vegetables.
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And I'm telling you, chicken stock grits,
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great day in the morning.
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I see you around the kitchen.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
