Andouille Grits

• 4 tablespoons (1/2 stick) butter
• 8 ounces andouille sausage or hot links, cut into small cubes
• 3 3/4 cups (or more) low-salt chicken broth
• 1 cup instant grits

1. Melt 1 tablespoon butter in heavy large saucepan over medium-high heat.
2. Add sausage and saute until brown, about 3 minutes.
3. Add 3 3/4 cups broth and bring to boil.
4. Gradually whisk in grits.
5. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes.
6. Mix in more broth by 1/4 cupfuls to thin, if desired.
7. Stir in remaining 3 tablespoons butter.
8. Season grits to taste with salt and pepper and serve.

butter, sausage, chicken broth, instant grits

Taken from www.epicurious.com/recipes/food/views/andouille-grits-108552 (may not work)