Recipe courtesy of Gralehaus
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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.

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