| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Essnce07 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Lamb butt |
| 4 |
tb |
Minced shallots |
| 4 |
tb |
Chopped basil |
| 4 |
tb |
Minced garlic |
| 2 |
tb |
Chopped fresh thyme |
| 4 |
ts |
Emeril's Essence; see * Note |
| 4 |
ts |
Cumin |
| 2 |
ts |
Chili powder |
| 1 |
tb |
Salt |
| 12 |
|
Turns Black pepper |
| 2 |
|
Whole Eggs |
|
|
=== THE RAGU === |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 |
c |
Cooked brown lentils |
| 1 |
c |
Peeled; seeded, chopped tomatoes |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Chopped fresh thyme |
| 2 |
ts |
Chopped fresh basil |
| 1 |
tb |
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 |
tb |
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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