Sweet and Spicy Sausage and Grits
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Bryan is an artist, father, husband, and son (not really in that order). He works for the Department of Vetern's Affairs and writes and administers The Fireside Post with his father, Ohg Rea Tone. His writings have not been published, though they have been printed a lot.

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Sweet and Spicy Sausage and Grits

I made this recipe as a medley of several other dishes that my wife and I have liked over the years. It is pretty simple and is a nice break from the norm.

You will need:

1 Kielbasa Sausage (we use turkey sausage so that we feel more healthy)

1 green pepper

1/2 an onion (white)

1 can of Pineapple chunks

1 medium package of fresh mushrooms


1 tsp red pepper, some salt, a little chili powder and a splash of soy sauce

Sauté the onions and peppers in butter or oil (oh yeah, you need butter or oil), and then add the sausage. We slice the sausage at an angle so that the pieces are thin but pretty big around. Cook until the sausage is heated through.

While the sausage is cooking, put the pineapple (with juices), soy sauce and other seasonings into a bowl and add a can and a half of water (from the pineapple can). If you like it spicy, add extra red pepper and you might try some ground cayenne pepper for an extra kick. Mix up the concoction in the bowl and add it to the pan with the sausage, onions and peppers when the sausage is cooked. Let that simmer for about 10 or 12 minutes while the pineapple juice starts to caramelize. While that is happening, make 4 servings of grits per package instructions. We buy the instant Quaker Grits, and they are pretty good and only take about 5 or 6 minutes to prepare. Cut the mushrooms in half and add them last to maintain crispness.

To serve: dish the grits into a bowl and ladle the pineapple sausage stuff on top.

If you have time, try some home made biscuits with it.

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