spicy beef sausage & grits
- Cajun-Style Beef Breakfast Sausage
- 1 cup grits
- 3/4 cup finely shredded Cheddar cheese
- TOPPINGS OPTIONAL
- Shredded Cheedar cheese, chopped green onion, chopped green bell pepper
- BASIC COUNTRY BEEF BREAKFAST SAUSAGE
- 1 pound Ground beef (93% lean or leaner)
- 1 tablespoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme leaves
Whisk together baking mix, egg, milk and vegetable oil in large bowl until smooth. Stir in cheese and beef crumbles.
Preheat waffle iron according to manufacturer's directions. Place 1/2 cup waffle batter in waffle iron for each waffle and cook for 4 to 6 minutes or until waffles are golden brown. Top with toppings, if desired.
Country-Style Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic power, 1 teaspoon onion power, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Place leftover waffles in a single-layer in a food-safe plastic bag; close bag securely and store in refrigerator or freezer. To reheat refrigerated waffle, place waffle in a toaster and toast 4 to 6 minutes or until waffle is heated through. Frozen waffle can be reheated in a 350°F oven 15 minutes, or in a toaster 5 to 6 minutes.
Nutrition information per serving: 422 calories; 17 g fat (5 g saturated fat; 7 g monounsaturated fat); 187 mg cholesterol; 881 mg sodium; 34 g carbohydrate; 1.8 g fiber; 34 g protein; 12.1 mg niacin; 1.1 mg vitamin B6; 4.9 mcg vitamin B12; 7.9 mg iron; 37.2 mcg selenium; 7.1 mg zinc; 92.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, and zinc.