Lamb Sausage with a Lentil Ragu

Total Time:
25 hr 25 min
Prep:
25 hr
Cook:
25 min

Yield:
4 servings

Ingredients
  • 3 pounds lamb butt
  • 4 tablespoons minced shallots
  • 4 tablespoons chopped basil
  • 4 tablespoons minced garlic
  • 2 tablespoons chopped fresh thyme
  • 4 teaspoons Essence, recipe follows
  • 4 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 tablespoon salt
  • 12 turns black pepper
  • 2 whole eggs
  • For Ragu:
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 cup cooked brown lentils
  • 1 cup peeled, seeded and chopped tomatoes
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh basil
  • 1 tablespoon chopped parsley
  • Salt and black pepper
  • 2 cups veal reduction
  • 1/4 cup chopped green onions
  • 2 cups creamy, cheese grits in a saucepan on the stove, hot
  • Long chives
  • 1 tablespoon chopped chives
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
For Ragu:

Preheat the grill. In a mixing bowl, combine all the ingredients for the sausage together. Cover and store in the refrigerator for at least 24 hours. Using a grinding machine pass the meat through the 1/2-inch grinder plate. Remove half of the ground meat and pass through the grinder again. Switch the grinder attachment to the feeder tube. Stuff the casings with the sausage. Twist the sausage every 4 inches to form individual links. Prick each link a few times to prevent the sausage from busting. Rub each link with oil and place on the grill. Grill for 3 to 4 minutes on each side and remove from the grill.

For the ragu: In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and lentils. Add the tomatoes, garlic, and herbs. Season with salt and pepper. Add the veal reduction and bring up to a boil. Reduce to a simmer and add the sausage links. Simmer the ragu and sausage for 8 minutes. Stir in the green onions and reseason if needed. Spoon the ragu in the center of a shallow bowl. Spoon the grits in the center of the ragu. Lay the sausage on top of the grits. Garnish with long and chopped chives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly. Yield: 2/3 cup


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