Photo: Oxmoor House Photo by: Photo: Oxmoor House

Spicy Sausage Grits

With a spicy blend of sausage, corn, and creamy cheese grits, you can't go wrong serving this great version of a Southern classic to your non-Southern guests.

Prep: 10 minutes; Cook: 4 hours, 30 minutes

Slow-Cooker Size: 4-quart

Oxmoor House FEBRUARY 2006

  • Yield: Makes 6 servings


  • 2 cups uncooked regular grits
  • 2 (14-ounce) cans chicken broth
  • 2 cups heavy whipping cream
  • 1 (10 3/4-ounce) can Cheddar cheese soup
  • 1 jalapeño pepper, minced
  • 2 cups frozen whole kernel corn, thawed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons hot sauce
  • 1/2 pound hot smoked sausage, sliced (we tested with Hillshire Farms)
  • 3 tablespoons butter


Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.

* Cover and cook on LOW 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.

Sausage Substitution Tip: Use andouille sausage or regular smoked sausage if you find the hot smoked sausage too spicy.


Go to Full Version of

Spicy Sausage Grits Recipe