Black Magic Ragu with Autumn Grits
Black Magic Ragu with Autumn Grits

Come Autumn, everyone needs a comfort dish that helps warm them up to the core. I think I found my new favourite.

We brought chef Philippe Octavien of Black Magic Culinary Creations into the CTV Windsor studio recently to showcase his culinary skills and promote the release of his Black Magic sausage, made in partnership with Robbie’s Gourmet Sausage Co. for the Master Chef Sausage Series being promoted by both ourselves, WindsorEats, and Robbie’s Gourmet Sausage Co.

These Autumn grits will warm up your body and soul.
These Autumn grits will warm up your body and soul.

Black Magic Sausage Ragu with Autumn Grits

Black Magic Sausage Ragu

  • 4 Links Black Magic Sausage (sliced ½ inch pieces)
  • ¼ Each Red & Yellow Bell Pepper (thin julienne)
  • ¼ Red Onion (thin julienne)
  • ½ Cup Diced Roasted Eggplant
  • 3 Confit Garlic Cloves (smashed)
  • 1 Cup Grape Tomatoes (halved)
  • 1 Tsp Thyme (fresh picked)
  • 1 Tbsp Thai Basil (julienned)
  • 2 Tbsp Olive Oil
  • To Taste Kosher Salt & Fresh Cracked Black Pepper


  1. Over medium heat in a large fry pan begin to heat oil.
  2. Begin to brown sausages. Cook for about 5-7 minutes or until the sausage is browned on all sides.
  3. Remove sausages and transfer to a bowl to rest.
  4. Add peppers, grape tomatoes, onions and thyme. Cook for 10 minutes.

    Frying up some veggies
    Frying up some veggies
  5. Add the garlic and the eggplant. Reduce heat to low and cook for another 5 minutes.
  6. Add sausages back to the pan and cover for 5 minutes.
  7. Add the Thai Basil and season to taste.
  8. Once that is done turn the heat off and serve once ready.


Autumn Grits (Roasted Pumpkin & Butternut Squash Cheddar Grits)

  • 1 Cup Roasted Pumpkin (mashed)
  • 1 Cup Roasted Butternut Squash
  • ¾ Cup White Corn Meal (Grits)
  • 1 Cup Cheddar Cheese (grated)
  • ½ Tsp Thyme (fresh picked)
  • ½ Tsp Sage (fresh, minced)
  • 3 Confit Garlic Cloves (smashed)
  • 3 Cups Milk
  • 2 ½ Tbsp Unsalted Butter
  • 1 Tsp Kosher Salt
  • To Taste Fresh Cracked Black Pepper


  1. In a medium sized pot melt 2 tbsp of the butter over medium heat.
  2. Add the fresh thyme, sage, and confit garlic. Sautee for about 3 minutes or until very fragrant.
  3. Add the milk, roasted pumpkin, butternut squash and salt.
  4. Bring to a boil.
  5. Add the grits while stirring and keep stirring for the next 10-12 minutes.
  6. Reduce heat to low. Add the cheese and keep stirring an additional 5 minutes.
  7. Now carefully taste as the grits are very hot. Adjust seasoning to taste with kosher salt and fresh cracked black pepper.
  8. Place remainder of the butter on top of grits and cover. Serve warm.