Spicy Grilled Louisiana Andouille Sausage Recipe
Over Tomato & Serrano Stone Ground Grits with a Balsamic Reduction Drizzle
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce heat to low and let simmer for about 15-20 minutes, or until it thickens and coats the back of a spoon. Set aside.
- 2
Cook the Grits
In a large saucepan, bring the chicken broth to a boil. Stir in the stone ground grits, reduce heat to low, and cook according to package instructions (typically about 20-30 minutes), stirring occasionally. Add diced tomatoes and minced serrano peppers in the last 5 minutes of cooking. Season with salt and black pepper to taste.
- 3
- 4
Plate the Dish
Spoon the tomato and serrano stone ground grits onto plates. Slice the grilled andouille sausages and arrange them on top. Drizzle with the balsamic reduction and garnish with fresh parsley.
