Grateful Grits

This recipe found its way into my family’s repertoire almost by accident. In my hometown, there was a charming restaurant that served an incredible sauce over fried chicken – a comfort meal that always brought back nostalgic memories. However, as time went on, I found myself unable to indulge in fried foods, and the idea of frying in my own kitchen didn’t quite appeal to me. Besides, the lingering smell was less than inviting. So, one fateful evening, we decided to recreate that magical sauce, and as luck would have it, we had some mild Italian sausage links on hand. We tossed it all together, and the result was delightful. My children are frequent requesters of this dish, though I’ll admit, it’s not the healthiest option in my recipe collection. But, oh, is it tasty!

Let the Culinary Adventure Begin

To kick things off, grab a large boiler and fill it with water for your pasta. Place it on the stove over high heat, ready for action. Now, let’s dive into making that exquisite béchamel sauce. In a small saucepan, gently warm three cups of milk over medium-low heat; you don’t want it to reach a boiling point, just a cozy warmth to prevent curdling. While the milk is warming, melt one-third of a cup of butter in a medium saucepan. Once it’s fully melted, sprinkle in a teaspoon or two of garlic and sauté for one to two minutes, ensuring it doesn’t burn. Now, add one-third of a cup of flour and stir until it transforms into a lovely golden brown. Maintain medium heat throughout this process. Once the mixture achieves that beautiful golden hue, slowly introduce your warmed milk, whisking diligently as you pour. Reduce the heat to medium-low and let it thicken for approximately thirty minutes. When it reaches the desired consistency, season it with freshly cracked peppercorns, salt, and just a pinch of nutmeg.

Sausage, the Star

While your béchamel sauce thickens, it’s time to turn our attention to the sausage links. I like to give them a little color in a cast iron skillet on the stove, then transfer them to the oven under a low broil setting to finish cooking. But feel free to prepare them however you prefer, as long as they’re thoroughly cooked. We’ve tried the air fryer and the grill with great results. Once they’re cooked to your satisfaction, slice them into bite-sized pieces and set them aside. At this point, your pasta should also be ready. Cook it al dente, as it will spend some quality time in the oven later.

The Mornay Magic

Now that the béchamel sauce is luxuriously thick, grab a Dutch oven or any pot large enough to accommodate the sauce. Start by adding your egg yolks and heavy cream, giving them a thorough mix. Slowly incorporate the béchamel sauce into this egg mixture, whisking constantly to ensure a smooth blend. Toss in half a cup of Parmesan cheese, then season with salt and pepper to taste.

In a casserole dish, combine the sausage and cooked pasta. Carefully pour in the creamy Mornay sauce, giving everything a gentle toss to ensure it’s all beautifully coated. Pop it in the oven at 350 degrees for twenty minutes.

The Grand Finale

Now, my friends, comes the moment you’ve been waiting for. Out of the oven comes a dish that marries creamy, savory flavors with hearty sausage and perfectly cooked pasta. It’s a culinary adventure that’s both familiar and surprisingly delightful. Serve it up and savor every bite of this creamy, indulgent creation.

Enjoy your meal!

Sausage with Mornay Sauce

Ingredients

3 cups of milk                                             

1/3 cup of butter

1-2 tsp garlic                                               

1/3 cup of all-purpose flour (gluten free all-purpose flour if needed)

Fresh Pepper                                              

Salt

Pinch of Nutmeg (no more than an 1/8 of a teaspoon)                                                      

3 egg yolks

¼ cup of heavy cream                              

½ cup of grated Parmesan cheese

1-1 1/2 lbs of mild Italian sausage links

1 package of extra wide egg noodles

Directions

1. Warm three cups of milk in a small saucepan on low heat
2. Using a large boiler, boil enough water for pasta
3. Melt butter in a medium saucepan and sauté garlic on medium heat. Then add flour and stir until it is golden brown. Add the milk and reduce heat to medium low and cook for thirty minutes or until thick. Add fresh pepper, salt and nutmeg.
4. Cook sausage any way you like, then cut into bite size pieces.
5. Preheat oven to 350 degrees
6. Add pasta to boiler and cook al dente
7. In a large saucepan add egg yolks and heavy cream, mix well. Slowly pour milk mixture into the egg mixture. Add cheese salt and pepper.
8. Pour pasta and sausage into a greased casserole dish and cover with the sauce. Bake for 20 minutes.
9. Serve and enjoy.