Our Favorite Sausage Recipies



Nothing like a little D. L. Lee SC Smoked Sausage and Bacon, Georgia raised Shrimp, Vidalia Onions, Cherry Tomatoes, Red & Green Peppers on top of a big bowl of Southern Grits!!!

It'll make you Smile all over yourself.



  • 1 package to 2 packages D. L. Lee SC Smoked Sausage or your favorite Andy’s or GA Boy Sausages
  • 1 package of D. L. Lee Smoked Bacon
  • Shrimp 1-2 lbs of 20-40 ct raw pealed and de-veined Georgia shrimp


  • · 1 Vidalia or Peruvian sweet onion
  • · 1 Green pepper
  • · 1 Red pepper
  • Cherry tomatoes cut in half


  • · Fresh grated Parmesan cheese
  • · Butter

· Grocery

  • · Quaker Quick Grits
  • · Olive oil


Large non-stick skillet with lid place 1-2 lbs of SC D. L. Lee Smoked sausage in the skillet on high with 1/3 cup of water, cover until sausage is hot, remove lid and let the water cook out. When water is almost gone reduce heat to medium heat until sausage starts to brown and create a carAmelization on both sides.

Pull sausage out of the skillet. Cut sausage into ½ inch rings and set to the side.
Cook 1 lb of D. L. Lee Bacon and let cool then dice up into quarter size pieces.
Start your quick grits follow directions but add ½ stick of butter. ( always make large pot of grits for leftovers)
Dice your onion and peppers and place some olive oil in the skillet that the sausage came out of and cook down until nicely caramelized.
Leave onions and peppers in the large skillet and move them to the edges of the pan, place the 1-2 lbs of raw shrimp into the pan and place lid on skillet for about a 30 sec. to 1 minute and turn shrimp over in the skillet, being careful not to overcook.
At this point put the sausage back into the skillet, put in the bacon pieces and stir onions, peppers, shrimp, bacon and sausage together, place lid on the skillet and check the shrimp to see if done. This should not take long.
Now its time to plate the bowl put 1-2 ladles of grits into the bowl and one ladle of sausage, bacon, shrimp, onions and peppers on top of the grits. Then top off with fresh grated Parmesan cheese and enjoy.
Goes nicely with toasted Garlic bread.

D L Lee Shrimp & Grits D L Lee Shrimp & Grits


 Mansion Egg CasseroleMansion Egg Sausage Casorole

Prep Time: 20 minutes

Cook Time: 30 to 45 minutes
Yield: - 8 servings
  • 3/4 pound Grated Cheddar Cheese
  • 1 pound Lee SC Breakfast Sausage, Cooked and Drained 
  • 6 tablespoons Butter
  • 1 1/2 cups Cream
  • 2 teaspoons  Dry Mustard
  • 18 Eggs, Slightly beaten
  • Salt and Pepper


  • 1. Preheat oven to 325.
  • 2. Butter a 9 x 13 baking dish. Spread cheese and cooked crumbled sausage in prepared dish.
  • 3. Dot with butter.
  • 4. Season cream with Salt, Pepper and Mustard.
  • 5. Pour ½ of seasoned cream over cheese.
  • 6. Add eggs to the remaining cream, and add to dish.
  • 7. Bake 30-40 minutes until eggs are set.

D L Lee Sausage Biscuits and Gravy

• 8 buttermilk biscuits
• 3/4 pound of D.L. Lee Roll Sausage Hot or Mild
• 4 cups of milk
• 4-6 tablespoons of flour
1. Prepare biscuits as instructed on package.
2. Brown sausage in skillet. (As soon as sausage is completely brown, turn to medium heat.)
3. Add flour by the tablespoon, stirring constantly. (Let flour turn brown before adding another tablespoon).
4. After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk.
5. Serve over biscuits.