Recipe courtesy of Gralehaus
Gralehaus Lamb and Grits
- Level: Advanced
- Total: 2 hr
- Active: 50 min
- Yield: 11 servings
Ingredients
Lamb Merguez:
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
Grits:
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.
