Cheesy Sausage Grits
Instant grits, freeze-dried sausage, and cheese powder. Stir once, sit fifteen minutes, eat.
- calories
- 400
- weight
- 3 oz
- cal / oz
- 133
- protein
- 20 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 5 min
- total time
- 7 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Canister stove
- Backpacking
- Car camping
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant grits | 2 packets | Quaker original flavor, look in the oatmeal section |
|---|---|---|
| Freeze-dried sausage | 1/4 cup | crumbled |
| Cheddar cheese powder | 1/4 cup | |
| Dry milk powder | 2 tbsp | |
| Dehydrated onions | 1 tbsp | crumbled fine |
Method
- Boil 300 ml of water.
- Add all dry ingredients from the bag into the pot. Stir well.
- Remove from heat and cover the pot.
- Let sit for 15 minutes. The grits will absorb the water and thicken.
- Stir again until the cheese and milk are fully blended in. Eat while hot.
Instant grits thicken into paste when hot water sits on them for fifteen minutes. The freeze-dried sausage concentrates fat and salt into a form that packs small. Cheese powder dissolves straight in, turning the whole thing from porridge into something with body.
This is not gentle grits and does not try to be. It is fuel, and the fat is the point. Boil one pot, pour one bag, and you have a hot meal in twenty minutes that will carry you through a cold morning or a long day.
Packing
Combine all dry ingredients in a single quart freezer bag or sandwich bag at home. At camp, you pour one bag into boiling water and wait.
Variations
- Add 1/4 cup diced dehydrated peppers for more color and flavor.
- Substitute bacon bits for sausage if you prefer the smokiness.
- A pinch of cayenne or garlic powder lifts this out of pure comfort territory.
https://trailcooking.com/2024/07/16/new-recipe-cheesy-sausage-grits