LivingWell Integrative Healthcare

1/2 pound of deer sausage-cooked (no added fat)

1/2 pound of sharp cheddar cheese-grated (I use Happy Cow 2-year cheddar)

1 cup of dry, stone ground yellow grits-cooked as directed (Hagood Mill on Hwy 178 just outside of Pickens has freshly ground grits the 3rd Saturday of every month. You can also get it from Woods Mill in Pelzer which is what they have at the Happy Cow)

2 eggs (free-range, of course)

2 cups of Happy Cow milk

1/2 tsp of sea salt

Layer sausage, grits, cheese twice in a 9×13 casserole dish, ending with cheese. Beat eggs, add milk and salt and mix together. Pour over layers. Bake at 300 degrees for 1  hour or until a knife inserted in the center comes out clean.