Roasted Kentucky Bourbon Sausages with Greens and Grits
The flavor of Niman Ranch’s Kentucky Bourbon Sausage is highlighted with a pot of luxurious and cheesy stone-ground grits and greens.
1½ cups whole milk
4 cups vegetable stock
½ teaspoon kosher salt
4 cloves garlic
1½ cups stone ground grits
1 package Niman Ranch Kentucky Bourbon Sausages
3 tablespoons olive oil
2 large bunches (8 cups) greens, such as kale, or Swiss chard, stems trimmed
3 tablespoons balsamic vinegar
3/4 cup (6-oz) mascarpone cheese
2 tablespoons unsalted butter
Heat oven to 425ºF degrees. In a large 4-quart saucepan, combine the milk, vegetable stock, ½ teaspoon salt and 1 clove minced garlic and bring to a boil. Slowly whisk in the grits, reduce heat to low, cover and cook for 15 to 20 minutes, stirring occasionally, until the grits are cooked and the mixture is thick.
Slice the greens into ½ inch pieces; set aside. Slice sausages into 1-inch rounds. In a medium non-stick skillet heat 1 tablespoon oil and cook the sausages until just browned and crisped on the edges. Set aside.
In the same skillet over medium-high heat add 2 tablespoons oil. Add 2 cloves sliced garlic and sauté 1 minute. Add the greens and cook until wilted. Add the balsamic vinegar and cook to coat the greens. Season with salt and pepper to taste.
When the grits are cooked through, stir in the mascarpone and butter. Serve grits topped with sausage and greens. Sprinkle with cracked black pepper if desired.