Name: Gralehaus Lamb and Grits
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 11 servings
Ingredients: 5 pounds lamb belly, cubed; 2 1/2 pounds pork shoulder, cubed; 3 3/4 tablespoons paprika; 3 3/4 grams pink curing salt; 3 3/4 tablespoons salt; One 5.35-ounce tube harissa; 3/4 tablespoon ground cinnamon; 3/4 tablespoon ground coriander; 3/4 tablespoon ground cumin; 3/4 bunch fresh cilantro, chopped; 3/4 bunch fresh mint, chopped; 3 cloves garlic, roughly chopped; 3/4 onion, diced; 4 sticks (2 cups) butter; 7 cups milk; 1 quart grits; 12 ounces shredded Cheddar; 1/4 cup hot sauce; Salt

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.