Sausage and Cheddar Grits with Fried Eggs
- Salt and pepper
- 8 ounces bulk pork breakfast sausage (7 to 8 links)
- ½ cup stone-ground grits (white or yellow)
- 4 large eggs
- 3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed)
In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes. Using a sharp paring knife, cut off ends of sausage casings. Squeeze...