Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3.00 pounds | lamb butt |
| 4.00 tablespoon | minced shallots |
| 4.00 tablespoon | chopped basil |
| 4.00 tablespoon | minced garlic |
| 2.00 tablespoon | chopped fresh thyme |
| 4.00 teaspoon | emeril's essence; see * note |
| 4.00 teaspoon | cumin |
| 2.00 teaspoon | chili powder |
| 1.00 tablespoon | salt |
| 12.00 \N | turns black pepper |
| 2.00 \N | whole eggs |
| 1 \N | === the ragu === |
| 2.00 tablespoon | olive oil |
| 2.00 tablespoon | minced shallots |
| 1.00 cup | cooked brown lentils |
| 1.00 cup | peeled; seeded, chopped tomatoes |
| 1.00 tablespoon | minced garlic |
| 2.00 teaspoon | chopped fresh thyme |
| 2.00 teaspoon | chopped fresh basil |
| 1.00 tablespoon | chopped parsley |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 2.00 cup | veal reduction |
| ¼ cup | chopped green onions |
| 2.00 cup | creamy; cheese grits, in a saucep |
| 1 \N | ; the stove, hot |
| 1 \N | long chives |
| 1.00 tablespoon | chopped chives |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a mixing bowl, combine all the ingredients for the sausage together. Cover and store in the refrigerator for at least 24 hours.
Preheat the grill. Using a grinding machine pass the meat through the ½-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 re-season 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000