Lamb Sausage With A Lentil Ragu

Recipe Ingredients

3 lbs	1362g / 48oz	Lamb butt
4 tablespoons	60ml	Minced shallots
4 tablespoons	60ml	Chopped basil
4 tablespoons	60ml	Minced garlic
2 tablespoons	30ml	Chopped fresh thyme
4 teaspoons	20ml	Emeril's Essence - see * Note
4 teaspoons	20ml	Cumin
2 teaspoons	10ml	Chili powder
1 tablespoon	15ml	Salt
12		Turns Black pepper
2		Eggs
		The Ragu
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 cup	237ml	Cooked brown lentils
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Chopped fresh basil
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Veal reduction
1/4 cup	15g / 0.5oz	Chopped green onions
2 cups	474ml	Creamy, cheese grits - in a saucepan on the stove, hot
1		Chives
1 tablespoon	15ml	Chopped chives

Recipe 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.

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

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