Recipe courtesy of Gralehaus
Save Recipe Print
Gralehaus Lamb and Grits
Total:
2 hr
Active:
50 min
Yield:
11 servings
Level:
Advanced
Total:
2 hr
Active:
50 min
Yield:
11 servings
Level:
Advanced

Ingredients

Lamb Merguez:
Grits:

Directions

Special equipment: a meat grinder; a vacuum sealer; an immersion circulator

For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion. Feed the mixture through a meat grinder fitted with the larger grinder blade. Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties. Vacuum seal in bags. Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).

For the grits: Bring the butter, milk and 7 cups water to a simmer in a large saucepan. Add the grits and cook, stirring frequently, for 6 to 8 minutes. Lower the heat and simmer until cooked through. Add the Cheddar, hot sauce and salt to taste.

Serve the merguez with the grits.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Grits and Greens Casserole

Recipe courtesy of Trisha Yearwood

Gralehaus Bologna

Recipe courtesy of Gralehaus

Grits

Cheese Grits

Recipe courtesy of Food Network Kitchen

Creamy Grits

Recipe courtesy of Louis Osteen

Grits Cakes

Recipe courtesy of Larry Forgione

Cheese Grits

Recipe courtesy of Alton Brown

Plantation Grits

Recipe courtesy of Suzette Wagner

Cheesy Grits

Recipe courtesy of Tiffani Thiessen

Browse Reviews By Keyword