| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Essnce07 |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Lamb butt |
| 4 |
T |
Minced shallots |
| 4 |
T |
Chopped basil |
| 4 |
T |
Minced garlic |
| 2 |
T |
Chopped fresh thyme |
| 4 |
t |
Emeril's Essence, see * Note |
| 4 |
t |
Cumin |
| 2 |
t |
Chili powder |
| 1 |
T |
Salt |
| 12 |
|
Turns Black pepper |
| 2 |
|
Whole Eggs |
|
|
=== THE RAGU === |
| 2 |
T |
Olive oil |
| 2 |
T |
Minced shallots |
| 1 |
c |
Cooked brown lentils |
| 1 |
c |
Peeled, seeded chopped |
|
|
tomatoes |
| 1 |
T |
Minced garlic |
| 2 |
t |
Chopped fresh thyme |
| 2 |
t |
Chopped fresh basil |
| 1 |
T |
Chopped parsley |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 2 |
c |
Veal reduction |
| 1/4 |
c |
Chopped green onions |
| 2 |
c |
Creamy, cheese grits in a |
|
|
saucepan on |
|
|
the stove hot |
| 1 |
|
Long chives |
| 1 |
T |
Chopped chives |
INSTRUCTIONS
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 1/2-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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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